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. 2019 Mar 10;24(5):972. doi: 10.3390/molecules24050972

Figure 2.

Figure 2

The physicochemical changes during the Maillard reaction (MR) between LPs and amino acids: (A) The change of browning degree; (BD) the changes of molecular weight distribution in the LPs–glycine, LPs–lysine and LPs–proline reaction systems, respectively.