The Thermal Degradation of Sugars. The Initial Products of Browning Reaction in Glucose Caramel *
- 1 April 1969
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 2 (2) , 94-97
- https://doi.org/10.1016/s0008-3860(69)74369-0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Thin-layer chromatography of 2,4-dinitrophenylhydrazine derivatives of hydroxycarbonyl compoundsJournal of Chromatography A, 1962
- 2-HYDROXYACETYLFURAN FROM SUGARSJournal of the American Chemical Society, 1952
- Action of Heat on D-Fructose. III.1 Interconversion to D-GlucoseJournal of the American Chemical Society, 1951