Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15799.x/fullpdf
Reference47 articles.
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2. Maillard reaction as influenced by buffer type and concentration;Bell;Food Chem.,1997
3. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: aspartame degradation;Bell;J. Agric. Food Chem.,1994
4. A model system for differentiating between water activity and glass transition effects on solid state chemical reactions;Bell;J. Food Qual.,1995
5. Influence of the low-moisture state on pH and its implication for reaction kinetics;Bell;J. Food Eng.,1994
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