DETECTION OF MAILLARD PRODUCTS IN MALTS, BEERS, AND BREWING COULEURS

[1] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE FOODS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01): : 9 - 20

[2] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE MODEL SYSTEMS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (05): : 360 - 367

[3] EICHNER K, 1983, P EUR FOOD CHEM 2, V2, P13

[4] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[5] HEYNS K, 1959, LIEBIGS ANN CHEM, V622, P160

[6] HEYNS K, 1960, Wiss Veroff Dtsch Ges Ernahr, V5, P15

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5

[9] REUTTER M, 1986, THESIS U MUNSTER

[10] STIPPLER K, 1975, THESIS TU MUNCHEN

[1] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE FOODS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01): : 9 - 20

[2] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE MODEL SYSTEMS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (05): : 360 - 367

[3] EICHNER K, 1983, P EUR FOOD CHEM 2, V2, P13

[4] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[5] HEYNS K, 1959, LIEBIGS ANN CHEM, V622, P160

[6] HEYNS K, 1960, Wiss Veroff Dtsch Ges Ernahr, V5, P15

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5

[9] REUTTER M, 1986, THESIS U MUNSTER

[10] STIPPLER K, 1975, THESIS TU MUNCHEN