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Food Chemistry, Vol. 61, Iss. 4, 1998-04 ,pp. : 521-524

Elsevier

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The determination and distribution of nucleotides in dairy products using HPLC and diode array detection

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Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

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Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 425-430

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The effect of pH on the formation of volatile compounds in meat-related model systems

By Meynier A.   Mottram D.S.  

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Influence of pH on thermodegradation of thaumatin in aqueous solution

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