Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - chemical characterisation of a red coloured domaine
- 6 April 1998
- journal article
- research article
- Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 206 (4), 251-258
- https://doi.org/10.1007/s002170050253