Effect of Amadori rearrangement products on the non-enzymic browning in model systems
Author:
Publisher
Wiley
Subject
Food Science
Reference36 articles.
1. Zum Mechanismus der „frühen Phase” der Maillard-Reaktion 2. Mitt. Folgereaktionen von N-Glycosiden
2. Nutritional and Physiological Consequences of the Maillard Reaction
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