THE HEATING OF SUCROSE SOLUTIONS. I. THE RELATIONSHIP OF...

Journal of Food Science 1951 Vol. 16; Iss. 1-6

THE HEATING OF SUCROSE SOLUTIONS. I. THE RELATIONSHIP OF 5-(HYDROXPMETHYL)-FURFURAL TO COLOR FORMATION

MERLIN S. BERGDOLL, ELIZABETH HOLMES
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Volume:
16
Year:
1951
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1951.tb17348.x
File:
PDF, 376 KB
english, 1951
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