The Effect of Non‐Enzymatic Browning in the Presence of Glucose and Glycine on the Development of Rancidity in Corn Oil
- 1 January 1973
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 75 (2) , 103-104
- https://doi.org/10.1002/lipi.19730750208
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The Maillard ReactionPublished by Elsevier ,1959
- Some notes on the keeping quality of fats in baked goodsJournal of Oil & Fat Industries, 1941
- Zur Kenntnis der MelanoidineColloid and Polymer Science, 1938