The browning reaction in dehydrated carrot and potato: Its initiation and the separation and partial characterization of an intermediate from dehydrated carrot
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Nonenzymatic Browning in Fruit Products
2. Deterioration of Dried Fruits - Use of Ion Exchange Resins to Identify Types of Compounds Involved in Browning
3. THE IODOMETRIC DETERMINATION OF COPPER AND ITS USE IN SUGAR ANALYSIS
4. The Sugars of the Roots of Daucus carota
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