Thermal interaction of ascorbic acid and sodium ascorbate with proteins in relation to nonenzymic browning and Maillard reactions of foods
- 1 November 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (6) , 1480-1486
- https://doi.org/10.1021/jf00090a006
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Thermal and compositional changes of dry wheat gluten-carbohydrate mixtures during simulated crust bakingJournal of Agricultural and Food Chemistry, 1985
- Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of CaseinJournal of Food Science, 1984