Effect of lipids on flavor development in a maillard reaction model system

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Chen, Shaun Chenghsiung

Date: 1995

Subjects: Flavor
Lipids
Maillard reaction

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xvi, 184 pages

Permalink: https://doi.org/doi:10.25335/135b-0769