2010•Food Science and BiotechnologyRequires access

Study of maillard reaction products in model aqueous and water/ethanol systems containing glucose and glycine, diglycine, and triglycine

Ji-Sang Kim, Young‐Soon Lee

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Key concepts: Aqueous solution, Chemistry, Maillard reaction, Absorbance, Ethanol, Browning, Nuclear chemistry, Inorganic chemistry

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Study of maillard reaction products in model aqueous and water/ethanol systems containing glucose and glycine, diglycine, and triglycine — Research Paper | ScholarLens