The chemistry of the most important maillard flavor compounds of bread and cooked rice

被引：0
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作者：
Demyttenaere, Jan
Tehrani, Kourosch Abbaspour
De, Kimpe, Norbert
机构：
[1] Department of Organic Chemistry, Fac. of Agric. and Appl. Biol. Sci., Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
[2] Postdoctoral Fellow Fund Sci. R., F.W.O.-Vlaanderen, Belgium
来源：
ACS Symposium Series | 2002年 / 826卷
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摘要：
77
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页码：150 / 165
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