Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb17900.x/fullpdf
Reference32 articles.
1. Maillard browning kinetics in a liquid model system
2. Kinetics of non-enzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition
3. Maillard reaction as influenced by buffer type and concentration
4. Stability of the Dipeptide Aspartame in Solids and Solutions
5. Differentiating between the Effects of Water Activity and Glass Transition Dependent Mobility on a Solid State Chemical Reaction: Aspartame Degradation
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