http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-49NPXTC-10K&_user=6763742&_coverDate=12%2F31%2F1994&_rdoc=1&_fmt=high&_orig=search&_sort=d&_d ocanchor=&view=c&_searchStrId=1368580410&_rerunOrigin=scholar.google&_acct=C000070526&_ver sion=1&_urlVersion=0&_userid=6763742&md5=50b6757678a3fd85bcec8fdefcec4f74
Comparison of the non-volatile ethyl acetate-extractable
reaction products formed in a xylose-lysine model system
heated with and without pH control
Jennifer M. Amesa and Anton Apriyantono*, a
a
Department of Food Science and Technology, University of Reading, Whiteknights, Reading, UK, RG6 2AP
Received 21 April 1993; accepted 26 July 1993. Available online 2 October 2003.