Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. 1963 Introduction to the Biochemistry of Foods. Elsevier Publishing, Amsterdam, The Netherlands, p 302.
2. Carbonyl compounds and the non-enzymic browning of lemon juice
3. , , 1971 Biochemistry of Foods, Academic Press, New York, USA, pp 84–86, 100.
4. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
5. Browning Reactions, Mechanism of Browning of Ascorbic Acid-Citric Acid-Glycine Systems