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Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

J. Lee; S. Roux; D. Descharles; B. Rega; C. Bonazzi
Food Research International · Vol. 183 · pp. 114183 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-05-01
Publication Year2024
Volume183
Pages114183
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114183
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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