BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULEa
- 1 March 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (2), 181-184
- https://doi.org/10.1111/j.1365-2621.1959.tb17257.x
Abstract
No abstract availableKeywords
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