Effects of pH, Temperature, and Reactant Molar Ratio on l -Leucine and d -Glucose Maillard Browning Reaction in an Aqueous System

✍ Scribed by Renn, Paul T.; Sathe, Shridhar K.

• Book ID: 126058654
• Publisher: American Chemical Society
• Year: 1997
• Tongue: English
• Weight: 611 KB
• Volume: 45
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf9608231