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The effect of time, temperature, pH and reactants on the formation of antibacterial compunds in the Maillard reaction.
1987 (English)In: Lebensmittel-Wissenschaft und Technologie, Vol. 20, p. 51-55Article in journal (Refereed)
Place, publisher, year, edition, pages
1987. Vol. 20, p. 51-55
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-9136OAI: oai:DiVA.org:ri-9136DiVA, id: diva2:967010
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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