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Statistical analysis of browining in relation to "Wasanbon" sugar-香川大学学術情報リポジトリ

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Table  1  3-Deoxyglucosone production and  0  D.  value in model systems for  three way  classification
Table  2  Analysis  of  variances  of  3-deoxyglucosone production in model systems
Fig  1  Interactions between asparagine and fructose contents, fructose content and pH,  and asparagine content and pH on the basis of the least significant difference  A l ;  Asparagine  content (440 mg125 ml),

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