Bornhorst, Ellen R.
Tang, Juming
Sablani, Shyam S.
Barbosa-Cánovas, Gustavo V.
Funding for this research was provided by:
National Institute of Food and Agriculture (2011-68003-20096, 2016-68003-24840)
U.S. Department of Agriculture (2012-38420-19287)
This article is maintained by: Elsevier
Article Title: Development of model food systems for thermal pasteurization applications based on Maillard reaction products
Journal Title: LWT
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2016.09.020
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.