Kinetics of non-enzymatic colour development in glucose syrups during storage
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
1. Chemical changes in food by the Maillard reaction;Balies;Food Chemistry,1982
2. Kinetics of deteriorative reactions in model food systems of high water activity: glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to non-enzymatic browning;Cerrutti;J. Food Sci,1985
3. Causes of browning in pear juice concentrate during storage;Cornwell;J. Food Sci,1981
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