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Effect of pH on pyrazine formation in glucose—glycine model systems

✍ Scribed by Gwen L. Bemis-Young; Jeane Huang; Richard A. Bernhard

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
492 KB
Volume
46
Category
Article
ISSN
0308-8146

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Previous studies have established that the selective precipitation of a less soluble buffer component during freezing can induce a significant pH shift in the freeze concentrate. During freezing of sodium phosphate solutions, crystallization of the disodium salt can produce a pH decrease as great as