Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

<div>Three-dimensional figures of interactive effects of heating time (time), volume ratio of propylene glycol to ddH<sub>2</sub>O (ratio), and pH (pH) on browning degree (BD) of an L-arabinose/glycine Maillard reaction system.</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating 