A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine
- 31 January 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (1), 21-28
- https://doi.org/10.1016/s0308-8146(99)00146-6
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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