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      Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

      Author(s): , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Journal of Food Science
      Publisher: Wiley-Blackwell

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          Chemistry of Nonenzymic Browning II

          T.M. Reynolds (1965)
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            Mechanisms of browning degradation of D-fructose in special comparison with D-glucose-glycine reaction

            H. KATO, M. YAMAMOTO, M. FUJIMAKI … (1969)
            Article 0 comments Cited 6 times – based on 0 reviews     Review now
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              Author and article information

              Journal
              Title: Journal of Food Science
              Abbreviated Title: J Food Science
              Publisher: Wiley-Blackwell
              ISSN (Print): 0022-1147
              ISSN (Electronic): 1750-3841
              Publication date Created: September 2001
              Publication date (Print): September 2001
              Volume: 66
              Issue: 7
              Pages: 926-931
              Article
              DOI: 10.1111/j.1365-2621.2001.tb08213.x
              SO-VID: a45f8f29-61a0-4513-871f-a696d4354dee
              Copyright © © 2001
              License:

              http://doi.wiley.com/10.1002/tdm_license_1.1

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