Kinetics of fructose on the Maillard brown colour development, pH change and antioxidative activity development in model fructose/glycine systems
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02680.x/fullpdf
Reference29 articles.
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4. Antioxidant properties of tomato juice as affected by heating;Anese;Journal of the Science and Food Agriculture,1999
5. Maillard reaction as influenced by buffer type and concentration;Bell;Food Chemistry,1997
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