Английская Википедия:Isomaltol
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Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation (caramelization) of sugars.[1] Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugarШаблон:Citation needed
See also
References
- ↑ Principles of Food Chemistry (1999), John M. DeMan, pg 286. Шаблон:ISBN