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Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
Home
Publications
Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
IM
Ibolya Molnar-Perl
Ibolya Molnar-Perl
Mendel Friedman
Mendel Friedman
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1 August 1990
journal article
Published by
American Chemical Society (ACS)
in
Journal of Agricultural and Food Chemistry
Vol. 38
(8)
,
1652-1656
https://doi.org/10.1021/jf00098a006
Abstract
No abstract available
Cited by 96 articles