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BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE a
Author(s) -
UNDERWOOD J. C.,
Lento H. G.,
WILLITS C. O.
Publication year - 1959
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1959.tb17257.x
Subject(s) - chemistry , citation , library science , sugar , food science , computer science