Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying.

P. Resmini(National Research Council), Ivano De Noni(University of Milan), L. Pellegrino(University of Milan), Maria Ambrogina Pagani(University of Milan)

Italian Journal of Food Science

January 1, 1993

Cited by 44

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