Open AccessCorrection to Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)
Author(s) -
Neslihan Göncüoğlu Taş,
Vural Gökmen
Publication year - 2019
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/acs.jafc.9b01348
Subject(s) - maillard reaction , roasting , sugar , degradation (telecommunications) , chemistry , food science , reducing sugar , computer science , telecommunications
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