| 000 | 00989 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250516042910.0 | ||
| 264 | 0 | _c20111110 | |
| 008 | 201111s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/jf2013293 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWellner, Anne | |
| 245 | 0 | 0 |
_aFormation of Maillard reaction products during heat treatment of carrots. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cJul 2011 |
||
| 300 |
_a7992-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aDaucus carota _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrolysis |
| 650 | 0 | 4 | _aMaillard Reaction |
| 700 | 1 | _aHuettl, Christine | |
| 700 | 1 | _aHenle, Thomas | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 59 _gno. 14 _gp. 7992-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf2013293 _zAvailable from publisher's website |
| 999 |
_c20936946 _d20936946 |
||