FORMATION OF 2-PYRROLIDONE-5-CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE

✍ Scribed by F. M. CLYDESDALE; Y. D. LIN; F. J. FRANCIS

• Book ID: 108799824
• Publisher: Institute of Food Technologists
• Year: 1972
• Tongue: English
• Weight: 375 KB
• Volume: 37
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1972.tb03381.x