Control of the Maillard reaction in food systems
- 1 July 1990
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 1, 150-154
- https://doi.org/10.1016/0924-2244(90)90113-d
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Chemical changes in food by the maillard reactionFood Chemistry, 1982
- Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juiceJournal of Agricultural and Food Chemistry, 1974
- Role of amino acids in non‐enzymic browningJournal of the Science of Food and Agriculture, 1969
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953