TY  - JOUR 
AU  - Alonso Riaño, Patricia
AU  - Illera Gigante, Alba Ester
AU  - Benito Román, Oscar
AU  - Melgosa Gómez, Rodrigo
AU  - Bermejo-López, A.
AU  - Beltrán Calvo, Sagrario
AU  - Sanz Díez, Mª Teresa
PY  - 2024
SN  - 0308-8146
UR  - http://hdl.handle.net/10259/8945
AB  - A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics...
LA  - eng
PB  - Elsevier
KW  - Sugars and amino acid systems
KW  - Subcritical water reaction kinetics
KW  - Maillard reaction
KW  - Ingeniería química
KW  - Chemical engineering
TI  - Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
DO  - 10.1016/j.foodchem.2024.138421
T2  - Food Chemistry
VL  - 442
M2  - 138421
ER  -