Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures. [electronic resource]

By: Contributor(s): Producer: 19750929Description: 323-6 p. digitalISSN:
  • 0044-3026
Subject(s): Online resources: In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung vol. 157
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Publication Type: Journal Article

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