A critical analysis of kinetic data for the loss of sulphite species, S(IV), in the glucose-glycine-S(IV) reaction, and the browning (A470
) of glucose-glycine mixtures (pH 5.5, 0.2 mol litre-1
acetate buffer, 55°C) confirm the accuracy of the 3-step model (proposed by Davies, C.G.A., Wedzicha,...
Author(s) : Leong, L. P.; Wedzicha, B. L.
Journal article : Food Chemistry 2000 Vol.68 No.1 pp.21-28 ref.18