Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
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Title
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
Authors
Keywords
Cereal cookies, α-Dicarbonyl compounds, Phenolic compounds, Free amino acids, Sucrose degradation
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 242, Issue 1, Pages 51-60
Publisher
Springer Nature
Online
2015-08-04
DOI
10.1007/s00217-015-2517-8
References
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