✦ LIBER ✦

Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and Water

✍ Scribed by S.M. Lievonen; Y.H. Roos

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF GLYCEROL ON NONENZYMATIC BROWN

✍ H. C. WARMBIER; R. A. SCHNlCKELS; T. P. LABUZA 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 503 KB

Water Sorption of Food Models for Studie

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Kinetics of Deteriorative Reactions in M

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✍ M. Anese; I. Shtylla; D. Torreggiani; E. Maltini 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 297 KB

Water and Molecular Weight Effects on Gl

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Glycine Loss and Maillard Browning as Re

✍ LEONARD N. BELL; DERGHAM E. TOUMA; KAREN L. WHITE; YIN-HUI CHEN 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 85 KB