Maillard reaction in glassy low-moisture solids as affected by buffer type and concentration

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 785-788

  Bell, Leonard N ^a,b   White, Karen L ^a   Chen, Yin Hui ^a  

^a AUBURN UNIVERSITY   (United States)

^b 328 Spidle Hall ^*

Author keywords

Amino acids; Browning; Glucose; Maillard reaction; Rate constants

Indexed keywords

EID: 0031787998     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb17900.x     Document Type: Article

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