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Relation of polyphenolic, free amino acid and sugar contents to α-dicarbonyl compounds formation in cereals cookies
| Title: | Relation of polyphenolic, free amino acid and sugar contents to α-dicarbonyl compounds formation in cereals cookies | Authors: | Žilić, Slađana   ; Vural Gökmen; Tolgahan Kocadağli; Neslihan Göncüoğlu Taş; Vančetović, Jelena ; Dodig, Dejan |
Issue Date: | 2016 | Publication: | 18th World Congress of Food Science and Technology | Publisher: | Institute of Food Science and Technology Ireland | Type: | Conference Paper | ISBN: | 978-1-5262-0545-2  Search Idenfier |
Collation: | str. 160-160 | URI: | https://enauka.gov.rs/handle/123456789/445768 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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