Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars
© 2020 Wiley Periodicals LLC. This work is an extension of previous work elucidating the reduction and stabilization of solid natural rubber (NR) viscosity by using sugars. Various amounts of glucose, fructose, sucrose, and maltose were incorporated into fresh NR (FNR), deproteinized NR (DPNR), and...
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| Main Authors: | , , , |
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| 格式: | Article |
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2020
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| 在線閱讀: | https://repository.li.mahidol.ac.th/handle/123456789/57813 |
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