CE: A useful analytical tool for the characterization of Maillard reaction products in foods
Author:
Publisher
Wiley
Subject
Clinical Biochemistry,Biochemistry,Analytical Chemistry
Reference83 articles.
1. ANTIMICROBIAL ACTIVITY OF MELANOIDINS
2. The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction
3. Applications of the Maillard reaction in the food industry
4. Application of capillary electrophoresis to the separation of coloured products of Maillard reactions
5. Mutagenicity of Heated Sugar−Casein Systems: Effect of the Maillard Reaction
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