Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose-Glutamic Acid Model

Author:

Lim Seong-Il,Kwak Eun-Jung,Lee Ok-Hwan,Lee Boo-Yong

Publisher

Wiley

Subject

Food Science

Reference32 articles.

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3. Investigation of the influence of reaction conditions on the elementary composition of melanoidins;Cämmerer;Food Chem,1995

4. Kinetic model of the glucose-glycine reaction;Davies;Food Chem,1997

5. Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration;Edwards;Food Chem,1997

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