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Racemization of amino acids during classical and microwave oven hydrolysis — application to aspartame and a Maillard reaction system
Marianne Stenberg, György Marko-Varga, Rickard ÖsteVolume:
74
Year:
2001
Language:
english
Pages:
8
DOI:
10.1016/s0308-8146(01)00141-8
File:
PDF, 164 KB
english, 2001