Fluorescence associated with Maillard reaction in milk and milk-resembling systems

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Elsevier

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Maillard reactions: do the properties of liquid matrices matter?

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Effect of glyceraldehyde on the kinetics of Maillard browning and inhibition by sulphite species

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Elsevier

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Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ

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Maillard Chemistry

By Birch G.  

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