Statistics
Publications
4
Citations
88
H-Index
4
Active since
2003
Affiliations
T. Goldmann is an author at Nestlé (Switzerland) specializing in food analysis, food chemistry, and agriculture.
Publications per year
2003–2009
4
4
Formation of styrene during the Maillard reaction is negligible
T. Goldmann, Tomáš Davídek, Elisabeth Gouézec et al. · Food Additives & Contaminants Part A · 2009 · 12 citations
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