Преглед Радови истраживача / Researchers' publications тема: "Maillard reaction products"
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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
(Wiley-Blackwell, Hoboken, 2014) -
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
(Academic Press Ltd- Elsevier Science Ltd, London, 2013) -
Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
(Taylor & Francis Ltd, Abingdon, 2017)