Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugar

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@article{257c5b63807143aea8f33fbb4282ee22,

title = "Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugar",

author = "Yrjo Roos and Laaksonen and Lievonen",

year = "2002",

language = "English (Ireland)",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}