Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products Part III
نویسندگان
چکیده
منابع مشابه
Nonenzymic Browning and Corrosion in Stored Single-strength Grapefruit Juice
Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1971
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.45.292