Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars

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Title
Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
Authors
Keywords
Prunes, Furosine, N-carboxymethyl-, -lysine, Antioxidant capacity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 932-938
Publisher
Elsevier BV
Online
2015-09-21
DOI
10.1016/j.lwt.2015.09.015

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