Identification of Hydroxycinnamic Acid−Maillard Reaction Products in Low-Moisture Baking Model Systems

Published 2009 View Full Article

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Title
Identification of Hydroxycinnamic Acid−Maillard Reaction Products in Low-Moisture Baking Model Systems
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 21, Pages 9932-9943
Publisher
American Chemical Society (ACS)
Online
2009-10-10
DOI
10.1021/jf900932h

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