FORMATION OF 2‐PYRROLIDONE‐5‐CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 45-47
- https://doi.org/10.1111/j.1365-2621.1972.tb03381.x
Abstract
No abstract availableKeywords
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