Nonenzymic browning XIII. Effect of an antioxidant on the discoloration of lipid-protein mixtures. [electronic resource]

By: Contributor(s): Producer: 19760305Description: 93-6 p. digitalISSN:
  • 0044-3026
Subject(s): Online resources: In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung vol. 158
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Publication Type: Journal Article

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