Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amine acids to non-enzymatic browning of potato chips

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages

  Rodriguez Saona, Luis E ^a   Wrolstad, Ronald E ^a   Pereira, Cliff ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Model systems; Non enzymic browning; Potato chips

Indexed keywords

SOLANUM TUBEROSUM;

EID: 14444281127     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15024.x     Document Type: Article

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