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Effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions during processing and storage

โœ Scribed by Kwon, So Young; Baek, Hyung Hee

Book ID
125515823
Publisher
The Korean Society of Food Science and Technology
Year
2014
Tongue
English
Weight
374 KB
Volume
23
Category
Article
ISSN
1226-7708

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