%0 Generic
%T Effects of pH on the Formation of Volatile Products in Non-Enzymatic Browning of Maltose
%A MORI, Masataka
%A ITO, Kenji
%I Japanese Society for Food Science and Technology
%@ 1881-3984
%@ 1344-6606
%K Marketing
%K Industrial and Manufacturing Engineering
%K General Chemical Engineering
%K Food Science
%K Biotechnology
%D 2004
%C Japanese Society for Food Science and Technology
%U http://slubdd.de/katalog?TN_libero_mab2
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