Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

International Congress Series

Volumn 1245, Issue C, 2002, Pages 387-388

  Frank, O ^a   Heberle, I ^a   Schieberle, P ^a   Hofmann, T ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

High hydrostatic pressure; Maillard reaction; Non enzymatic browning

Indexed keywords

EID: 33750955787     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)01031-2     Document Type: Article

References (0)