Racemization of amino acids during classical and microwave oven hydrolysis--application to aspartame and a Maillard reaction system
Study designOther primary literature
SubjectUnknown
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- Study design
- Other primary literature
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- Unknown
- Publication year
- 2001
- Source
- doi.org
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- Not reproduced here
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- Unknown
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- 17 Aug 2026
- Collected
- 3 Aug 2026
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- Current
- Review stage
- Manual review pending
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- Published
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DOI 10.1016/s0308-8146(01)00141-8
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