Effects of pH, Temperature, and Reactant Molar Ratio on l-Leucine and d-Glucose Maillard Browning Reaction in an Aqueous System
- 1 October 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 3782-3787
- https://doi.org/10.1021/jf9608231
Abstract
No abstract availableKeywords
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