A new approach to study the significance of Amadori compounds in the Maillard reaction

Food Chemistry

Volumn 58, Issue 3, 1997, Pages 249-254

  Molero Vilchez, M D ^a   Wedzicha, B L ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; BUFFER; GLUCOSE; GLYCINE; KETOSE; SULFITE;

ARTICLE; CHEMICAL REACTION KINETICS; GLYCATION;

EID: 0031036678     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00227-0     Document Type: Article

References (16)

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