Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions
- 1 March 1972
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 20 (2) , 218-223
- https://doi.org/10.1021/jf60180a025
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: