Authors:
Cioroi, M
Leonte, M
Munari, M
Mastracola, D
Lerici, CR
Citation: M. Cioroi et al., Chemical-physical changes in sugar-amino acid model systems due to Maillard reaction. Note 1 - The evolution of the pH and the colour of the glucose-lysine model system heat treated, REV RO CHIM, 45(2), 2000, pp. 153-157
Authors:
Mastrocola, D
Munari, M
Cioroi, M
Lerici, CR
Citation: D. Mastrocola et al., Interaction between Maillard reaction products and lipid oxidation in starch-based model systems, J SCI FOOD, 80(6), 2000, pp. 684-690