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

✍ Scribed by M. Del PILAR BUERA; JORGE CHIRIFE; SILVIA L. RESNIK; GRACIELA WETZLER

• Book ID: 108812262
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 510 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14276.x