1. Browning Intensity and Taste Change Analysis of Chicken Protein–Sugar Maillard Reaction System with Antioxidants and Different Drying Processes. Issue 2 (21st September 2016) Authors: Zeng, Xiaofang; Bai, Weidong; Zhu, Xinwu; Dong, Hao Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗