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Formation of Maillard reaction products during heat treatment of carrots.

Wellner, Anne

Formation of Maillard reaction products during heat treatment of carrots. [electronic resource] - Journal of agricultural and food chemistry Jul 2011 - 7992-8 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

ISSN: 1520-5118

Standard No.: 10.1021/jf2013293 doi

Subjects--Topical Terms:
Cooking
Daucus carota--chemistry
Hot Temperature
Hydrolysis
Maillard Reaction

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