Maillard reaction: 1,2-dicarbonyl compounds as potential markers of heat treatment

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Michael Hellwig - , Chair of Special Food Chemistry, TUD Dresden University of Technology (Author)
Julia Degen - , TUD Dresden University of Technology (Author)
Thomas Henle - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)

Original language	German
Pages (from-to)	322-326
Number of pages	5
Journal	Deutsche Lebensmittel-Rundschau
Volume	110
Issue number	7
Publication status	Published - Jul 2014
Peer-reviewed	Yes

ORCID	/0000-0001-8528-6893/work/142256506