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Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

2016-11-27

A. Culetu, B. Fernandez-Gomez, M. Ullate, M.D. del Castillo, W. Andlauer,

 Food Chemistry, 2016, 197, 14–23 https://www.sciencedirect.com/science/article/pii/S0308814615300960?via%3Dihub