Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05901.x/fullpdf
Reference18 articles.
1. Carbonyl compounds and the non-enzymic browning of lemon juice
2. N.R. Draper, and H. Smith, 1981 . "Applied Regression Analysis ," 2nd ed. , p.59 . John Wiley, New York.
3. AUTO-OXIDATIOS, OF FILTERED CITRUS JUICES
4. STUDIES ON THE ANAEROBIC DECOMPOSITION OF ASCORBIC ACID
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