Some possible glucose/glycine browning intermediates and their reactions with sulphites
- 1 May 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (5), 291-302
- https://doi.org/10.1002/jsfa.2740140504
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and PeachesAustralian Journal of Chemistry, 1957
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Über den Einfluß von Zuckerarten auf die Stabilität von Bisulfit‐LösungenBerichte der deutschen chemischen Gesellschaft (A and B Series), 1929