“Fluorescence Intensity Monitoring as Indicator of Maillard Reaction Stages in Complex Protein Hydrolysates”

https://pubmed.ncbi.nlm.nih.gov/38115213

This study suggests that monitoring changes in fluorescence intensity can effectively indicate the various stages of the Maillard reaction process for complex protein hydrolysates, as it correlates with the degradation of certain compounds and the formation of browning melanoidin.