Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2023)

First Author: XU S
Attributed to:  REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1590/fst.97622

Publication URI: http://dx.doi.org/10.1590/fst.97622

Type: Journal Article/Review

Parent Publication: Food Science and Technology

ISSN: 1678457X 01012061