Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

出版年份 2016 全文链接

标题

作者

关键词

Caramelization, α-Dicarbonyl compounds, Glucose degradation, Maillard reaction, Multi-response kinetic modelling

出版物

Volume 211, Issue -, Pages 892-902

出版商

Elsevier BV

发表日期

2016-05-25

DOI

10.1016/j.foodchem.2016.05.150

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