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Hofmann, T.* ; Bors, W. ; Stettmaier, K.

Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions.

J. Agric. Food Chem. 47, 391-396 (1999)

Open Access Green as soon as Postprint is submitted to ZB.

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Publication type Article: Journal article

Document type Scientific Article

Corresponding Author

ISSN (print) / ISBN 0021-8561

e-ISSN 1520-5118

Quellenangaben Volume: 47, Pages: 391-396

Publisher American Chemical Society (ACS)

Non-patent literature Publications

Reviewing status Peer reviewed