Racemization of amino acids during classical and microwave oven hydrolysis- application to aspartame and a Maillard reaction system

Author: Stenberg M.   Marko-Varga G.   Oste R.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.74, Iss.2, 2001-08, pp. : 217-224

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Abstract