Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part III.
- 1 January 1967
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 14 (3), 106-109
- https://doi.org/10.3136/nskkk1962.14.106