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 reducing power (RP) of an L-arabinose/glycine Maillard reaction system.</div>

Journal of Food Quality

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Figure 2

Figure 2: Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating 