CHANSATAPORN, W.; NOPHARATANA, M.; SAMUHASANEETOO, S.; SIRIWATTANAYOTIN, S.; TANGDUANGDEE, C. Effects of temperature on the main intermediates and products of the Maillard reaction in a chicken breast meat model system. International Journal of Agricultural Technology, [S. l.], v. 15, n. 4, p. 539–556, 2019. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/8261. Acesso em: 17 nov. 2025.