Effect of pH, temperature and heating time on the formation of furan in sugar-glycine model systems

Food Science and Human Wellness

Volumn 2, Issue 2, 2013, Pages 87-92

  Nie, Shao Ping ^a   Huang, Jun Gen ^a   Hu, Jie Lun ^a   Zhang, Ya Nan ^a   Wang, Sunan ^b   Li, Chang ^a   Marcone, Massimo ^b   Xie, Ming Yong ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

furan; GC MS; heat processing; sugar glycine model systems

Indexed keywords

EID: 85068975147     PISSN: None     EISSN: 22134530     Source Type: Journal    
DOI: 10.1016/j.fshw.2013.05.001     Document Type: Article

References (22)

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