Maillard browning reaction of glucose-lysine model system in a microwave field
The impact of microwave heating on the formation of Maillard reaction products (MRPs) was investigated and compared with the effect of conventional convective heating, using glucose-lysine as a model system. Two different microwave treatments were used to compare with conventional heating in a heate...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/13966 |