The Maillard reactions
Author:
Publisher
Elsevier
Reference207 articles.
1. Chemical methods to monitor early Maillard reaction in milk products: a review;Aalaei;Crit. Rev. Food Sci. Nutr.,2019
2. Glycation of whey proteins: technological and nutritional implications;Abd El-Salam;Int. J. Biol. Macromol.,2018
3. Soluble albumin and biological value of protein in cocoa (Theobroma cacao L.) Beans as a function of roasting time;Abecia-Soria;J. Food Sci.,2006
4. Thermal degradation studies of food melanoidins;Adams;J. Agric. Food Chem.,2005
5. Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics;Ajandouz;J. Agric. Food Chem.,1999
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