MONITORING NONENZYMATIC BROWNING IN CAKES PREPARED WITH HIGH FRUCTOSE CORN SYRUP BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Open Access
- 1 February 1988
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 10 (6) , 417-424
- https://doi.org/10.1111/j.1745-4557.1988.tb00301.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, a lysine-reducing sugar derivativeJournal of Agricultural and Food Chemistry, 1983
- High Fructose Corn Syrup: Replacement for Sucrose in Angel CakeJournal of Food Science, 1983