NONENZYMATIC BROWNING DEVELOPMENT OF NORMAL LEMON JUICE BY USING MODEL SYSTEMS DURING STORAGE
Synthetic model systems of single strength normal local lemon juice were prepared with different contents of some compounds ( ascorbic acid, reducing sugar, and amino acids ) that may play an important role in brown pigments (Melanoidins) formation samples were stored at 25 and 35 °C for 12 weeks. R...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2008-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_26803_43e05737c5c12364aa0b9b4dceb5f966.pdf |
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