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Bernd Pröscholdh relation to non-enzymatic browning in foods: ‘strong’, ‘possible’ or ‘exclusion of’ influence. This classification is chemically explained here by means of basic Maillard reaction steps, from the production of Amadori or Heyns compounds to the final melanoidins (and other intermediate products).子女 发表于 2025-3-22 04:42:09
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sion products or fly ash and mineral dust. The liquid phase consists of water, conversion products and soluble compounds. The chemistry occurring within this system is often referred to as hydrogeneous chemistry. The chemist interprets this term, however, more strictly as reactions which occur only