TRANG, Vu Thu. OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION. Italian Journal of Food Science, Singapore, v. 27, n. 1, p. 93–100, 2015. DOI: 10.14674/1120-1770/ijfs.v79. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/79. Acesso em: 15 apr. 2026.