Authors:
Ajandouz, EH
Tchiakpe, LS
Dalle Ore, F
Benajiba, A
Puigserver, A
Citation: Eh. Ajandouz et al., Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems, J FOOD SCI, 66(7), 2001, pp. 926-931
Citation: Eh. Ajandouz et A. Puigserver, Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics, J AGR FOOD, 47(5), 1999, pp. 1786-1793