- Volume 22 Issue 3
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Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer
- Ogutu, Benrick (Department of Food Science and Technology, Pukyong National University) ;
- Kim, Ye-Joo (Department of Food Science and Technology, Pukyong National University) ;
- Kim, Dae-Wook (Research Planning and Management Division, National Institute of Food and Drug Safety Evaluation) ;
- Oh, Sang-Chul (Food Analysis Center, Silla University) ;
- Hong, Dong-Lee (Research Planning and Management Division, National Institute of Food and Drug Safety Evaluation) ;
- Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University)
- Received : 2017.02.09
- Accepted : 2017.08.17
- Published : 2017.09.30
The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of
Supported by : Pukyong National University
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