Reactants encapsulation and Maillard Reaction

Trends in Food Science and Technology

Volumn 33, Issue 1, 2013, Pages 63-74

  Troise, Antonio Dario ^a   Fogliano, Vincenzo ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CONTROLLED RELEASE; FOOD INDUSTRIES; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; REACTION MECHANISM;

CHEMICAL REACTIONS; FLAVOR COMPOUNDS; FOOD PROCESSING;

GLYCOSYLATION;

EID: 84883560454     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.07.002     Document Type: Review

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