Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juice
- 1 May 1974
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 22 (5) , 796-800
- https://doi.org/10.1021/jf60195a040
Abstract
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