Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
- Alonso-Riaño, P.
- Illera, A.E.
- Benito-Román, O.
- Melgosa, R.
- Bermejo-López, A.
- Beltrán, S.
- Sanz, M.T.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Any de publicació: 2024
Volum: 442
Tipus: Article