Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analy...
Guardado en:
| Autores principales: | Farroni, Abel Eduardo, Buera, María del Pilar |
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| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v5_n1_p95_Cueto http://hdl.handle.net/20.500.12110/paper_21821054_v5_n1_p95_Cueto |
| Aporte de: |
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