Effects of drying processing on the Maillard reaction in pasta - effects on the oxidation of -carotene, N -acetylhistidine, and cis-alkenes.

Author： Anese M. Nicoli M.C. Massini R. Lerici C.R.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.3, 1999-04, pp. : 193-199

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