![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Leong L.P. Wedzicha B.L.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.68, Iss.1, 2000-01, pp. : 21-28
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Kinetic model of the glucose-glycine reaction
By Davies C.G.A. Wedzicha B.L. Gillard C.
Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Physical changes induced by the Maillard reaction in a glucose-glycine solution
Food Research International, Vol. 32, Iss. 4, 1999-05 ,pp. :