The best of thermally processed foods through non-enzymatic transglycosylation reactions

  • Manuel A. Coimbra Department of Chemistry & QOPNA, University of Aveiro
  • Ana S. P. Moreira Department of Chemistry & QOPNA, University of Aveiro
  • Cláudia P. Passos Department of Chemistry & QOPNA, University of Aveiro
  • Sílvia Petronilho Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CQ-VR, University of Trás-os- Montes and Alto Douro
  • Guido R. Lopes Department of Chemistry & QOPNA, University of Aveiro
  • Andreia Ferreira Department of Chemistry & QOPNA, University of Aveiro
  • Sónia S. Ferreira Department of Chemistry & QOPNA, University of Aveiro
  • Soraia P. Silva Department of Chemistry & QOPNA, University of Aveiro
  • Idalina Gonçalves Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CICECO, University of Aveiro
  • Joana Lopes Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CICECO, University of Aveiro
  • Ana Barra Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CICECO, University of Aveiro
  • Gonçalo Oliveira Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CICECO, University of Aveiro
  • Elisabete Coelho Department of Chemistry & QOPNA, University of Aveiro
  • Cláudia Nunes Department of Chemistry & QOPNA, University of Aveiro; Department of Chemistry & CICECO, University of Aveiro
  • Paula Ferreira Department of Materials and Ceramic Engineering & CICECO, University of Aveiro
  • Sílvia M. Rocha Department of Chemistry & QOPNA, University of Aveiro
  • Fernando M. Nunes Department of Chemistry & CQ-VR, University of Trás-os- Montes and Alto Douro
  • M. Rosário M. Domingues Department of Chemistry & QOPNA, University of Aveiro

Abstract

No abstract available.

Published
2017-01-01
Issue
Vol 8 (2017)
Section
Research highlights
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