## 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
β¦ LIBER β¦
Non-enzymatic browning reactions in irradiated glucose-glycine aqueous model systems
β Scribed by M.C. Nicoli; M.A. Casadei; M.E. Guerzoni; C.R. Lerici
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 84 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0969-8043
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