The Effect of Non‐Enzymatic Browning in the Presence of Glucose and Glycine on the Development of Rancidity in Corn Oil
Author:
Affiliation:
1. College of Agriculture, Department of Food Science, Pahlavi University, Shiraz/Iran
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19730750208
Reference7 articles.
1. Some notes on the keeping quality of fats in baked goods
2. S. D.Kock Report 2 Armed Forces Food and Container Inst. U.S. Army Quartermaster and Engineering Center Chicago 9 Illinois1962.
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