Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C

Published 2010 View Full Article

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Title
Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 125, Issue 3, Pages 973-977
Publisher
Elsevier BV
Online
2010-10-02
DOI
10.1016/j.foodchem.2010.09.092

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