The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine
نویسندگان
چکیده
منابع مشابه
Kinetics of Non-Enzymatic Browning Reaction from the l-Ascorbic Acid/l-Cysteine Model System
Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...
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ژورنال
عنوان ژورنال: International Journal of Food Engineering
سال: 2020
ISSN: 1556-3758,2194-5764
DOI: 10.1515/ijfe-2019-0189