WONGWIWAT, P.; WATTANACHANT, S. Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage. Walailak Journal of Science and Technology (WJST), [S. l.], v. 13, n. 3, p. 141–155, 2015. Disponível em: https://wjst.wu.ac.th/index.php/wjst/article/view/1346. Acesso em: 4 may. 2024.