The Effect of Non-Enzymatic Browning in
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Maleki, M.
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Article
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1973
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John Wiley and Sons
β 216 KB
π 1 views
## Abstract A model system was used to study the effect of nonβenzymatic browning in the presence of glucose and glycine on the rancidity of corn oil. It was found that each of glucose and glycine alone has some antioxidative effect on the development of rancidity but that of glycine glucose mixtur