Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars
- 1 July 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4), 1059-1062
- https://doi.org/10.1111/j.1365-2621.1987.tb14275.x
Abstract
No abstract availableKeywords
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