Effects of amino acids, organic acids or sugars on...

Effects of amino acids, organic acids or sugars on antioxidative activity of browning products prepared from glucosamine.

OYAIZU, Makoto
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Volume:
35
Year:
1988
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.35.12_846
File:
PDF, 250 KB
1988
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