Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
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3. Formation and stability of Amadori compounds in low moisture foods (in German);Ciner-Doruk;Zeitschrift für Lebensmittel-Untersuchung und –Forschung,1979
4. Investigation of the formation of Strecker aldehydes from the reaction of Amadori rearrangement products with α-amino acids in low moisture model systems;Cremer;European Food Research and Technology,2000
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