1. Journal of Food Science Volume 22, Issue 1, pages 1–14, January 1957 (Wiley)
Role of Amino Acids in the Browning of Orange Juice
M. A. Joslyn
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http://dx.doi.org/10.1111/j.1365-2621.1957.tb16976.x
Browning of Orange Juice Survey of the Factors Involved
M. A. Joslyn, G. L. Marsh
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http://dx.doi.org/10.1021/ie50302a017