Comparison of brown pigments in foods by microbial decolorization

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 669-672

  Terasawa, N ^a,b   Murata, M ^a   Homma, S ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KANAZAWA UNIVERSITY   (Japan)

Author keywords

amino carbonyl reaction; brown pigments; browning; melanoidins; microbial decolorization

Indexed keywords

EID: 0029760158     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12178.x     Document Type: Article

References (13)

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