Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

Published 2007 View Full Article

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Title
Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1244-1252
Publisher
Elsevier BV
Online
2007-10-02
DOI
10.1016/j.foodchem.2007.09.062

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