Kinetics of the sulphite- inhibited Maillard reaction
The kinetics of the inhibition of Maillard browning of glucose and glycine by suIphur(IV) oxospecies, S(IV), are reported in detail in water, and solutions containing either 40% w/w ethanol, 40% w/w polyethylene glycol 400 or up to 81.5% w/w glycerol. The progress of the reaction was followed by mea...
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University of Leeds
1992
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.557322 |