Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine
- 1 August 1988
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 23 (4) , 415-418
- https://doi.org/10.1111/j.1365-2621.1988.tb00597.x
Abstract
No abstract availableKeywords
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