Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
Ajandouz, E.H., Tchiakpe, L.S., Ore, F. Dalle, Benajiba, A., Puigserver, A.
Published in Journal of food science (01.09.2001)
Published in Journal of food science (01.09.2001)
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