Formation of coloured Maillard reaction products in a gluten-glucose model system

Author： Fogliano V.   Maria Monti S.   Musella T.   Randazzo G.   Ritieni A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.3, 1999-08, pp. : 293-299

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