he process by which foods are browned during baking and roasting is attributed to the Maillard reaction. The interaction of the ;Fourier transform infrared (FTIR) analysis of 1-hydroxyacetane provided qualitative and quantitative information of the behavior of this ;The carbonyl peaks (in the 1750-1700 ;The integrated intensity of the carbonyl peak of 1-hydroxyacetone centered at 1720...
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