| Furan formation upon degradation of carbohydrates in combination with proteins and lipids |
| English |
| Owczarek, Agnieszka [Ghent University > Department of Food Safety and Food Quality > nutriFOODchem > >] |
| De Meulenaer, Bruno [Ghent University > Department of Food Safety and Food Quality > NutriFOODchem > >] |
| Scholl, Georges [Université de Liège - ULg > > Center for Analytical Research and Technology (CART) >] |
| Adams, An [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >] |
| Van Lacker, Fien [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >] |
| Eppe, Gauthier [Université de Liège - ULg > > Chimie analytique inorganique >] |
| De Pauw, Edwin [Université de Liège - ULg > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.) >] |
| Scippo, Marie-Louise [Université de Liège - ULg > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >] |
| De Kimpe, Norbert [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >] |
| 20-Sep-2012 |
| No |
| International |
| 11th International Symposium on the Maillard Reaction |
| 16 au 20 Septembre 2012 |
| Université de Lorraine |
| École Nationale Supérieure d'Agronomie et des Industries Alimentaires de Nancy (ensaia) |
| International Maillard Reaction Society (imars) |
| Nancy |
| France |
| [en] furan ; sugars ; Maillard reaction ; lipids ; SPME-GC-MS |
| http://hdl.handle.net/2268/131456 |