Analysis of low molecular weight products of the Maillard reaction in xylose-lysine model systems

Analysis of low molecular weight products of the Maillard reaction in xylose-lysine model systems

Bibliographic Details
Main Author:	Apriyantono, Anton
Published:	University of Reading 1992
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316276

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