MAILLARD BROWNING REACTION OF SUGAR-GLYCINE MODEL SYSTEMS - CHANGES IN SUGAR CONCENTRATION, COLOR AND APPEARANCE

被引：47

作者：

REYES, FGR ^{[1
]}

POOCHAROEN, B ^{[1
]}

WROLSTAD, RE ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT REPROD PHYSIOL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07690.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1376 / 1377

页数：2

共 9 条

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