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Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1959) Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems. Indian Journal of Applied Chemistry, 22. pp. 103-106.

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Item Type: Article
Uncontrolled Keywords: non-enzymatic browning, foods, glucose-glycine model systems, beta-carotene
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
Divisions: Food Microbiology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 10:38
Last Modified: 30 Oct 2014 10:38
URI: http://ir.cftri.res.in/id/eprint/5761

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