Inhibition of browning by antibrowning agents and phenolic acids or cinnamic acid in the glucose-lysine model
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Determination of Free and Total Furfural Compounds in Infant Milk Formulas by High-Performance Liquid Chromatography
2. Reaction Conditions Influence the Elementary Composition and Metal Chelating Affinity of Nondialyzable Model Maillard Reaction Products
3. Maillard reaction products formed from D-glucose and glycine and the formation mechanisms of amides as major components.
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