Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing

Published 2016 View Full Article

Authors

Keywords

High-intensity ultrasound, Continuous ultrasonic processing system, Maillard reaction, Kinetic model, Volatile Maillard reaction products

Journal

Innovative Food Science & Emerging Technologies

Volume 36, Issue -, Pages 260-268

Publisher

Elsevier BV

Online

2016-07-15

DOI

10.1016/j.ifset.2016.07.011

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