Non-enzymic browning: the reaction between d -glucose and glycine in the ‘dry’ state

Research Article| December 01 1956 Non-enzymic browning: the reaction between d-glucose and glycine in the ‘dry’ state E. L. Richards E. L. Richards 1The Dairy Research Institute (N.Z.), Palmerston North, New Zealand Search for other works by this author on: This Site PubMed Google Scholar Author and article information Publisher: Portland Press Ltd © 1956 CAMBRIDGE UNIVERSITY PRESS1956 Biochem J (1956) 64 (4): 639–644. https://doi.org/10.1042/bj0640639 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation E. L. Richards; Non-enzymic browning: the reaction between d-glucose and glycine in the ‘dry’ state. Biochem J 1 December 1956; 64 (4): 639–644. doi: https://doi.org/10.1042/bj0640639 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.