Color changes during storage of honeys in relation to their composition and initial color - color changes due to non-enzymatic browning

By Gonzales A.P.   Burin L.   Buera M.d.P.  

Food Research International, Vol. 32, Iss. 3, 1999-04 ,pp. : 185-191

Elsevier

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Studies on the occurrence of non-enzymatic browning during storage of citrus juice - the reaction of sulfite species with food components

By Roig M.G.   Bello J.F.   Rivera Z.S.   Kennedy J.F.  

Food Research International, Vol. 32, Iss. 9, 1999-11 ,pp. : 609-619

Elsevier

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Non-enzymatic browning in peach puree during heating - experimental rate constants

By Garza S.   Ibarz A.   Pagan J.   Giner J.  

Food Research International, Vol. 32, Iss. 5, 1999-06 ,pp. : 335-343

Elsevier

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Kinetics of non-enzymatic colour development in glucose syrups during storage

By Bostan A.   Boyacioglu D.  

Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. : 581-585

Elsevier

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Effect of storage on nonenzymatic browning of apple juice concentrates

By Selen Burdurlu H.   Karadeniz F.  

Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. : 91-97

Elsevier

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