BROWNING OF SUGAR SOLUTIONS : I. Effect of pH and Type of...

Journal of Food Science 1958 Vol. 23; Iss. 1

BROWNING OF SUGAR SOLUTIONS : I. Effect of pH and Type of Amino Acid in Dilute Sugar Solutions

C. O. Willits, J. C. UNDERWOOD, H. G. LENTO Jr., C. RICCIUTI
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Volume:
23
Year:
1958
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1958.tb17538.x
File:
PDF, 355 KB
english, 1958
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