Non-enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3-deoxy-4-sulphopentosulose in dehydrated, sulphited cabbage after storage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Some effects of reducing, during storage, the water content of dehydrated strip potato
2. Nonenzymatic Browning in Fruit Products
3. Non-enzymic browning reactions of ascorbic acid and their inhibition. The production of 3-deoxy-4-sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion
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1. Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method;International Food Research Journal;2021-06-01
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