INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE VELOCITY OF THE MAILLARD REACTION IN FOODS
- 1 September 1983
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 6 (2) , 103-118
- https://doi.org/10.1111/j.1745-4557.1983.tb00760.x
Abstract
No abstract availableKeywords
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