THE BROWNING OF ASCORBIC ACID
- 1 July 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (4) , 484-490
- https://doi.org/10.1111/j.1365-2621.1960.tb00358.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICEJournal of Food Science, 1957
- Effects of Trace Metals, Oxygen and Light on the Glucose–Glycine Browning ReactionNature, 1955
- BROWNING OF ASCORBIC ACID IN PURE SOLUTIONS1Journal of Food Science, 1950
- Isotopic CarbonSoil Science, 1949
- AUTO‐OXIDATIOS, OF FILTERED CITRUS JUICESJournal of Food Science, 1941
- THE RELATION OF REDUCING VALUE AND EXTENT OF BROWNING TO THE VITAMIN C CONTENT OF ORANGE JUICE EXPOSED TO AIRJournal of Biological Chemistry, 1934