Nonenzymatic Browning in Food Models in the Vicinity of the Glass Transition: Effects of Fructose, Glucose, and Xylose as Reducing Sugar

✍ Scribed by Lievonen, Satu M.; Laaksonen, Tommi J.; Roos, Yrjö H.

• Book ID: 120495406
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 178 KB
• Volume: 50
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0255275