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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 7
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Articles

Development of caramel colour with improved colour stability and reduced 4-methylimidazole

Seong-Min HongDepartment of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of KoreaView further author information
,
Minsun ParkDepartment of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of KoreaView further author information
&
Kwang-Geun LeeDepartment of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of KoreaCorrespondence[email protected]
View further author information
Pages 1110-1117 | Received 07 Jan 2020, Accepted 25 Feb 2020, Published online: 24 Apr 2020

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