Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part V Browning reaction products compared with the legal antioxidants in respect of the stability of fats

NIPPON SHOKUHIN KOGYO GAKKAISHI

Print ISSN : 0029-0394

Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part V

Browning reaction products compared with the legal antioxidants in respect of the stability of fats

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JOURNAL FREE ACCESS

1967 Volume 14 Issue 7 Pages 281-285

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Abstract

[in Japanese]

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