Optimised procedure to analyse maillard reaction-associated fluorescence in cereal-based products

Czech Journal of Food Sciences

Volumn 26, Issue 5, 2008, Pages 339-346

  Delgado Andrade, Cristina ^a   Rufián Henares, José A ^b   Morales, Francisco J ^c  

^a CSIC   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Breakfast cereals; Fluorescent intermediate compounds (FIC); Maillard reaction

Indexed keywords

EID: 55949132290     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/39/2008-cjfs     Document Type: Article

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