Maillard browning reaction of sucrose glycine model systems-effect of citrate buffer on the color formation and on the hydrolysis of sucrose
Document title: Maillard browning reaction of sucrose glycine model systems-effect of citrate buffer on the color formation and on the hydrolysis of sucrose
Journal: Ciencia e tecnologia de alimentos
Database: PERIÓDICA
System number: 000056938
ISSN: 0101-2061
Authors: 1
Institutions: 1Universidade Estadual de Campinas, Fac Engenharia Alimentos, Dep Ciencias Alimentos, Campinas, Sao Paulo. Brasil
Year:
Season: Jul-Dic
Volumen: 2
Number: 2
Pages: 134-142
Country: Brasil
Document type: Artículo
Approach: Teórico
Disciplines: Química
Keyword: Química analítica,
Química de alimentos,
Buffer,
Hidrólisis,
Maillard-reaccion,
Sacarosa
Keyword: Chemistry,
Analytical chemistry,
Food chemistry,
Buffer,
Hydrolysis,
Maillard reaction,
Sucrose
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