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Formation Kinetics of Maillard Reaction Intermediates from Glycine–Ribose System and Improving Amadori Rearrangement Product through Controlled Thermal Reaction and Vacuum Dehydration
Zhan, Huan, Tang, Wei, Cui, Heping, Hayat, Khizar, Hussain, Shahzad, Usman Tahir, Muhammad, Zhang, Songlin, Zhang, Xiaoming, Ho, Chi-TangLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125877
Date:
November, 2019
File:
PDF, 766 KB
english, 2019