Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.

Mancilla-Margalli NA, López MG

DOI: 10.1021/jf0110295
Published: 2002 Feb 13
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf0110295,
  title = {Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.},
  author = {Mancilla-Margalli NA and López MG},
  year = {2002},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/jf0110295},
  url = {https://doi.org/10.1021/jf0110295}
}

RIS

TY  - JOUR
TI  - Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
AU  - Mancilla-Margalli NA
AU  - López MG
PY  - 2002
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/jf0110295
UR  - https://doi.org/10.1021/jf0110295
ER  -

APA

NA, M., & MG, L. (2002). Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf0110295

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pubmed · retrieved 2026-09-24T23:51:18.562Z