Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9705882
Reference15 articles.
1. Characterization of Spanish orange juice for variables used in purity control
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3. Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines
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