Influence of high hydrostatic pressure and pH on the rate of Maillard browning in a glucose-lysine system

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 2, 1996, Pages 594-598

  Hill, Vanessa M ^a   Ledward, Dave A ^a   Ames, Jennifer M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Color; Glucose; High pressure; Lysine; Maillard browning; Xylose

Indexed keywords

EID: 0000804334     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950317w     Document Type: Article

References (16)

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