Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems / Barbanti, Davide; Mastrocola, D.; Lerici, C. R.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 23:(1990), pp. 493-498.

Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems

BARBANTI, Davide;
1990-01-01

1990
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems / Barbanti, Davide; Mastrocola, D.; Lerici, C. R.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 23:(1990), pp. 493-498.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2350994
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