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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Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 65, pages 932 - 938,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2016
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2015.09.015
Verified by:: No verification

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