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Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9062
Abstract: BACKGROUND Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2 mol L-1 glucose-0.2 mol L-1 glycine buffered to pH 4.3 containing…
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Keywords:
reaction products;
maillard reaction;
model;
antioxidative antimutagenic ... See more keywords