Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

标题
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1685-1691
出版商
Elsevier BV
发表日期
2012-06-08
DOI
10.1016/j.foodchem.2012.05.114

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