Carbonyl compounds and the non-enzymic browning of lemon juice
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference25 articles.
1. Non-enzymic browning of lemon juice
2. GAS FORMATION IN CONCENTRATED ORANGE JUICES AND ANALOGOUS SYNTHETIC MIXTURES
3. ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE
4. Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and Amines
5. STUDIES ON THE ANAEROBIC DECOMPOSITION OF ASCORBIC ACID
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