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Effects of pH on the formation of volatile products in non-enzymatic browning of maltose

Author:
Mori, M., Ito, K.
Source:
Food science and technology research 2004 v.10 no.1 pp. 60-64
ISSN:
1344-6606
Subject:
maltose, Maillard reaction products, volatile organic compounds, pH, reaction mechanisms, food processing, food preservation, food processing quality
Agid:
2021330