Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Glucose Loss, 5-Hydroxymethylfurfural Accumulation and Fluorescence Development Due to Nonenzymatic Browning

✍ Scribed by PATRICIA CERRUTTI; SILVIA L. RESNIK; ALICIA SELDES; CONSTANTINO FERRO FONTAN

• Book ID: 108811195
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 405 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13760.x