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BROWNING OF SUGAR SOLUTIONS : II. Effect of the Position of Amino Group in the Acid Molecule in Dilute Glucose Solutions

✍ Scribed by H. G. LENTO Jr.; J. C. UNDERWOOD; C. O. WILLITS

Book ID: 108795346
Publisher: Institute of Food Technologists
Year: 1958
Tongue: English
Weight: 201 KB
Volume: 23
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1958.tb17539.x

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