Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation

Parker J., TAŞ N., KOCADAĞLI T., Balagiannis D., GÖKMEN V.

ISMR 13-13th International Symposium on the Maillard Reaction, 10 - 13 Eylül 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Hacettepe Üniversitesi Adresli: Evet