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

Author： Royle L.   Bailey R.G.   Ames J.M.  

Publisher： Elsevier

ISSN： 0308-8146

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

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