Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N -(1-deoxy- d -xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 246, Issue -, Pages 442-447

Publisher

Elsevier BV

Online

2017-12-09

DOI

10.1016/j.foodchem.2017.12.020

Ask authors/readers for more resources

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

FOOD CHEMISTRY

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Find the ideal target journal for your manuscript

Create your own webinar