Volume 33 Issue 2

Published: 2005-06-01

Contents


Article
NONENZYMATIC BROWNING DEVELOPMENT OF CONCENTRATED LEMON JUICE BY USING MODEL SYSTEMS DURING STORAGE

M.M.Al Zubaidy

2.5) was ascorbic acid degradation rather than reducing sugar acid decomposition and strecker decomposition of amino acid.]]>

DOI: 10.33899/magrj.2005.35947

Pages: 37-41