Maillard-Reaktion: 1, 2-Dicarbonylverbindungen als potenzielle Erhitzungsmarker

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

Contributors

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

Translated title of the contribution	Lactose-free milk products. Maillard reaction 1,2-dicarbonyl compounds as potential heating markers

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/142256530