Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction

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Title
Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 2, Pages 582-592
Publisher
Elsevier BV
Online
2007-11-27
DOI
10.1016/j.foodchem.2007.11.014

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