Authors: KERAMAT J NURSTEN HE

Citation: J. Keramat et He. Nursten, THE RELATIONSHIP BETWEEN THE COLORED COMPOUNDS PRESENT IN THE PRESSEDLIQUOR OF CANE SUGAR MANUFACTURE AND THOSE FORMED IN MAILLARD REACTIONS, IN ALKALINE-DEGRADATION OF SUGARS, AND IN CARAMELISATION, Food chemistry, 51(4), 1994, pp. 417-420