The rôle of buffer salts in non-enzymic browning
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Nitrogen-Free Carboxylic Acids in the Browning Reaction
2. Non-Enzymatic Browning Reactions : Consideration of Sugar Stability
3. See, for example, & , Chemy Ind., 1964, p. 462
4. Effect of Various Sugars on Browning
5. The interaction of α-amino-acids and peptides with sugars in aqueous solution
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