[The chemical composition effects on the non enzymatic browning of the tomatoes products (a) production of 5 (hydroxymethyl)-2-furfural (HMF) (b) reducing sugars degradation [fructose and glucose]]
1990
Porretta, S. | Sandei, L. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma (Italy))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 113-116
Other Subjects
Composicion quimica
Language
Italian
Note
7 graphs; 9 ref. Summaries (En, It)
Type
Numerical Data; Summary
1992-08-15
AGRIS AP
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