Isolation of pigments and carbonyls involved in the nonenzymatic browning of soursop juice
Five pigments ranging from light brown to dark pinkish brown were isolated from canned soursop juice stored for years at 28°-30°C using column chromatography. On paper, color reactions using various chemical reagents, and VIS-UV absorption spectra revealed that four out of the five pigments were pol...
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| Format: | Thesis |
| Language: | English |
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1983.
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