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    Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

    Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasoni...

    Yong-Guang Guan, Ben-Shan Zhang, Shu-Juan Yu… in Food and Bioprocess Technology (2011)