Wellner, Anne <br/><br/>
Formation of Maillard reaction products during heat treatment of carrots.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jul 2011 
 - 7992-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf2013293  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Daucus carota--chemistry<br/>Hot Temperature<br/>Hydrolysis<br/>Maillard Reaction