Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars


KOCADAĞLI T. , Žilić S., Taş N. G. , Vančetović J., Dodig D., GÖKMEN V.

European Food Research and Technology, cilt.242, ss.51-60, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 242 Konu: 1
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s00217-015-2517-8
  • Dergi Adı: European Food Research and Technology
  • Sayfa Sayıları: ss.51-60