Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System

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Title
Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 21, Issue 6, Pages 813-819
Publisher
Japanese Society for Food Science and Technology
Online
2016-01-28
DOI
10.3136/fstr.21.813

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