INFLUENCE OF WATER-CONTENT AND WATER ACTIVITY ON SUGAR AMINO BROWNING REACTION IN MODEL SYSTEMS UNDER VARIOUS CONDITIONS

被引：181

作者：

EICHNER, K

KAREL, M

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 02期

关键词：

D O I：

10.1021/jf60180a025

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：218 / &

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