Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphate
- 30 April 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 810-812
- https://doi.org/10.1111/j.1365-2621.1987.tb06733.x
Abstract
No abstract availableKeywords
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