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Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants

Leon V. Bork; Tobias Stobernack; Sascha Rohn; Clemens Kanzler
Food Chemistry · Vol. 449 · pp. 139189 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume449
Pages139189
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.139189
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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