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...

Full description

Bibliographic Details
Main Author: Marquis, Bruno
Other Authors: Raghavan, G. S. V. (advisor)
Format: Others
Published: McGill University 1995
Online Access:http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22769