HPLC separation and comparison of the browning pigments formed in grapefruit juice stored in glass and cans
- 1 May 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (3) , 765-769
- https://doi.org/10.1021/jf00087a043
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- An improved method to determine nonenzymic browning in citrus juicesJournal of Agricultural and Food Chemistry, 1988
- Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During StorageJournal of Food Science, 1987
- EXTENT OF NONENZYMATIC BROWNING IN GRAPEFRUIT JUICE DURING THERMAL AND CONCENTRATION PROCESSES: KINETICS AND PREDICTIONJournal of Food Processing and Preservation, 1978
- Browning determination in citrus productsJournal of Agricultural and Food Chemistry, 1977