Authors: Leong, LP Wedzicha, BL

Citation: Lp. Leong et Bl. Wedzicha, A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine, FOOD CHEM, 68(1), 2000, pp. 21-28

Authors: Keller, C Wedzicha, BL Leong, LP Berger, J

Citation: C. Keller et al., Effect of glyceraldehyde on the kinetics of Maillard browning and inhibition by sulphite species, FOOD CHEM, 66(4), 1999, pp. 495-501