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Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
M. Del PILAR BUERA, JORGE CHIRIFE, SILVIA L. RESNIK, GRACIELA WETZLERVolume:
52
Year:
1987
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1987.tb14276.x
File:
PDF, 510 KB
english, 1987