Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systems

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 679-682

  O'Brien, J ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

amorphous systems; glucose; nonenzymatic browning; sucrose; trehalose

Indexed keywords

EID: 0029740450     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12180.x     Document Type: Article

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