PROTONIC AND THERMAL-ACTIVATION OF SUCROSE AND THE OLIGOSACCHARIDE COMPOSITION OF CARAMEL

被引：45

作者：

DEFAYE, J ^{[1
]}

FERNANDEZ, JMG ^{[1
]}

机构：

[1] CTR ETUD GRENOBLE, CEA, DEPT RECH FONDAMENTALE MAT CONDENSEE, SESAM, F-38054 GRENOBLE, FRANCE

来源：

CARBOHYDRATE RESEARCH | 1994年 / 256卷 / 02期

关键词：

D O I：

10.1016/0008-6215(94)84219-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：C1 / C4

页数：4

共 11 条

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