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Effect of storage on non-enzymatic browning of liquid infant milk formulae

✍ Scribed by Eduardo Guerra-Hernandez; Carmen Leon Gomez; Belen Garcia-Villanova; Nieves Corzo Sanchez; Juan Manuel Romera Gomez


Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
96 KB
Volume
82
Category
Article
ISSN
0022-5142

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## Abstract A model system was used to study the effect of non‐enzymatic 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