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Modelling the Maillard reaction during the cooking of a model cheese

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Academic year: 2021

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Figure

Fig. 1. Overview of the experimental design. Numbers represent the time spent at the selected temperature (warm up period excluded)
Table 1 shows the values obtained for the four apparent quantitation coefficients that were further used in our study
Fig. 3. Fit of the experimental data for some of the constituents using a multi-response stoichiometric model for the parameter values given in Table 3.

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