Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference26 articles.
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3. A Comparison of Barbituric Acid, Thiobarbituric Acid and Malonylguanidine as Quantitative Precipitants for Furfural;Dox;J. Am. Chem. Soc.,1916
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