Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference6 articles.
1. Kinetics of the inhibition of ascorbic acid browning by sulphite;Davies;Food Add. Cont.,1992
2. A new role for ascorbic acid: Michael donor to α, β-unsaturated carbonyl compounds;Fodor;Tetrahedron,1983
3. Degradation of l-ascorbic acid and mechanism of non-enzymic browning reaction. Part II: Non-oxidative degrdation of l-ascorbic acid including the formation of 3-deoxy-l-pentosone;Kurata;Agric. Biol. Chem.,1967
4. Chemistry of Sulphur Dioxide in Foods;Wedzicha,1984
5. Reaction of melanoidins with sulphur dioxide: stoichiometry of the reaction;Wedzicha;Int. J. Food Sci. Technol.,1987
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