Kinetics of the production of biologically active Maillard browned products in apricot and glucose-L-tryptophan
- 1 May 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (3) , 478-482
- https://doi.org/10.1021/jf60223a034
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Maillard reaction products on disaccharidase activities in the ratJournal of Agricultural and Food Chemistry, 1977
- SUGAR AND ACID IN EDIBLE PORTION OF FRUITS1967