Causes of Browning in Pear Juice Concentrate During Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04899.x/fullpdf
Reference20 articles.
1. H. Anderson, 1970 . Process for improving the stability of fruit juices during storage. South African Patent 69-7002.
2. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions
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