The browning of wheat germ preparations

II. Non-enzymatic processes

authored by: Bader A. El-Zeany, M.S. Tawakkol, M.A. Shehata, Ralf Günter Berger
Organisation(s): Institute of Food Chemistry
External Organisation(s): Cairo University
Type: Article
Journal: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL)
Volume: 17
Pages: 135-138
ISSN: 0366-7154
Publication date: 1995
Publication status: Published