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The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisation

✍ Scribed by Javad Keramat; Harry E. Nursten


Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
270 KB
Volume
51
Category
Article
ISSN
0308-8146

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