✦ LIBER ✦

STUDIES ON THE NON-ENZYMATIC BROWNING OF FOODS-ORGANIC ACID-AMINO MODEL SYSTEMS

✍ Scribed by B. S. BHATIA; N. S. KAPUR; D. S. BHATIA; GIRDHARI LAL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of salts, amino acids and urea

✍ Chay B. Pham; Jean C. Cheftel 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 435 KB

Reactivity of sorbic acid and glycerol i

✍ C.C. Seow; P.B. Cheah 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 395 KB

The rate of non-enzymatic browning react

✍ Kiyoshi Kawai; Tomoaki Hagiwara; Rikuo Takai; Toru Suzuki 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 415 KB

Studies on the occurrence of non-enzymat

✍ M.G Roig; J.F Bello; Z.S Rivera; J.F Kennedy 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 202 KB

Phospholipid oxidation, non-enzymatic br

✍ Sonia Ventanas; Mario Estévez; Carmen L. Delgado; Jorge Ruiz 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 350 KB

Effect of Amadori rearrangement products

✍ Pokorný, J. ;Pilková, L. ;Davídek, J. ;Valentová, H. 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 556 KB