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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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Indian Journal of Applied Chemistry, Volume-22( (1959) 103-106.pdf - Published Version Restricted to Registered users only Download (96kB) |
| 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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