Separation of Maillard reaction products from xylose—glycine and glucose—glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC
- 1 August 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 62 (4) , 425-430
- https://doi.org/10.1016/s0308-8146(98)00077-6
Abstract
No abstract availableKeywords
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