A Kinetic Study on the Effect of Hyperbaric Storage on the Development of Maillard Reaction in Glucose-Glycine Model Systems

AuthID
 P-010-277
4
Author(s)
Basso, F
·
Manzocco, L
·
Nicoli, MC
Tipo de Documento
Article
Year published
2024
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 92, Páginas: 103603 (9)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85185771069
Wos: WOS:001202026700001
Source Identifiers
ISSN: 1466-8564
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