Effect of storage on quality of industrially dehydrated onion, garlic, potato and carrot

Journal of Food and Nutrition Research

Volumn 51, Issue 3, 2012, Pages 132-144

  Gamboa Santos, Juliana ^a   Soria, Ana C ^b   Corzo Martínez, Marta ^a   Villamiel, Mar ^a   Montilla, Antonia ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

2 furoylmethyl amino acids; Dehydrated vegetables; Maillard reaction; Proteins; Quality markers; Saccharides; Storage

Indexed keywords

EID: 84867457109     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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