BUERA, M., CHIRIFE, J., RESNIK, S., & WETZLER, G. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning.
Cita Chicago Style (17a ed.)BUERA, M.D.P, J. CHIRIFE, S.L RESNIK, y G. WETZLER. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning.
Cita MLA (8a ed.)BUERA, M.D.P, et al. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning.