Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (2) , 165-167
- https://doi.org/10.1016/0308-8146(94)90153-8
Abstract
No abstract availableKeywords
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- Non‐enzymic browning reactions of ascorbic acid and their inhibition. The production of 3‐deoxy‐4‐sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ionJournal of the Science of Food and Agriculture, 1974
- Degradation of L-Ascorbic Acid and Mechanism of Nonenzymic Browning ReactionAgricultural and Biological Chemistry, 1967