Buera, M. d. P., & Resnik, S. L. (1987). Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning.
Cita Chicago Style (17a ed.)Buera, María del Pilar, y Silvia Liliana Resnik. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning. 1987.
Cita MLA (8a ed.)Buera, María del Pilar, y Silvia Liliana Resnik. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning. 1987.