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March 1, 1963Journal of Agricultural and Food Chemistry

Nonenzymatic Bread Browning and Flavor, Changes in Amino Acids and Formation of Carbonyl Compounds During Baking

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Authors

YLYu‐Yen LinkoUniversity of HelsinkiJJJohn A. JohnsonUniversity of New Brunswick

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Linko et al. (1963) studied this question.

synapsesocial.com/papers/6a742d7c73ed22dccea7f679https://doi.org/10.1021/jf60126a015
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