Nonenzymatic browning studies using an electrolytic cell
The present study investigated the possibility of using an electrolytic cell to prevent nonenzymatic browning in lemon juice products. A single-strength, a double strength and a triple-strength lemon juice were subjected to four different current densities (0.116, 0.231, 0.463 and 0.926 A/m$ sp2)$ f...
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| Format: | Others |
| Language: | en |
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McGill University
1995
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22769 |