Effect of pH on the enolization of sugars and antioxidant activity of caramelization products obtained by caramelization browning

Food Science and Biotechnology

Volumn 17, Issue 5, 2008, Pages 931-939

  Kim, Ji Sang ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Antioxidant activity; Caramelization; Enolization

Indexed keywords

EID: 56249094205     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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