Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2
Author:
Funder
ANPCyT
CONICET
Universidad de Buenos Aires
University of Santiago de Chile
Publisher
Elsevier BV
Subject
Food Science
Reference53 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility;Foods;2022-07-18
2. Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing;Journal of the American Society of Brewing Chemists;2020-08-13
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