Effects of pH, Temperature, and Reactant Molar Ratio on l-Leucine and d-Glucose Maillard Browning Reaction in an Aqueous System
Author:
Affiliation:
1. Department of Nutrition, Food and Movement Sciences, Florida State University, Tallahassee, Florida 32306-1490
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9608231
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1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
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5. The production of aldehydes from amino acids in roasted cocoa
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