Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
Crossref DOI link: https://doi.org/10.1007/s00217-015-2517-8
Published Online: 2015-08-05
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kocadağlı, Tolgahan
Žilić, Slađana
Taş, Neslihan Göncüoğlu
Vančetović, Jelena
Dodig, Dejan
Gökmen, Vural
Funding for this research was provided by:
Ministry of Education and Science, Republic of Serbia (TR-31069)
Text and Data Mining valid from 2015-08-05