Original Research
Published on 11 Nov 2021
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2021.753476
- 7,896 views
- 7 citations


![Self-Assembly of [3]Catenane and [4]Catenane Based on Neutral Organometallic Scaffolds](https://www.frontiersin.org/files/myhome article library/805229/805229_Thumb_400.jpg)

