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

标题
Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1244-1252
出版商
Elsevier BV
发表日期
2007-10-02
DOI
10.1016/j.foodchem.2007.09.062

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