1E. J. Mulders. Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system[J] 1973,Zeitschrift für Lebensmittel - Untersuchung und - Forschung(4):193~201
5Hodge J E, Browning reaction theories integrated in reviews[J] ,J Agri Food Chem, 1953,1:98-104.
6Jennifer M. Ames, Application of the Mallard reaction in the food industry [J], Food Chemistry. 1998,62(4) :431 - 439.
7Waller C R,etal.The Maillard Reaction in Foods and Nutrition ACS Symps.Ser,215,Washington,DC,1983.
8Mendel Friedman.Food browning and its prevention(An overview).J.Agric Food Chem.,1996,44,-631-648.
9Sapers G. M; Browning of foods: control by sulfites, antioxidants and other means. Food Technol. , 1993 (10): -75 -84.
10Dyer D G; Blackledge J A; Thorpe S R; Baynes J W; Formation of pentosidine during nonenzymatic browinig of protein by glucose. J.Biol. Chem. 1991 (266): - 11654 - 11660.