Effect of Removal of Amino Acids and Phenolic Compounds on Non-enzymic Browning in Stored Kiwifruit Juice Concentrates

Author: Wong M.   Stanton D.W.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.26, Iss.2, 1993-04, pp. : 138-144

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Abstract