A critical evaluation of fluorescence as a potential marker for the Maillard reaction
During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigme...
Autores principales: | Matiacevich, S.B., Pilar Buera, M. |
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Formato: | JOUR |
Materias: | |
Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich |
Aporte de: |
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