INFLUENCE OF ANTIOXIDANTS ON MAILLARD BROWNING REACTION IN A CASEIN-GLUCOSE MODEL SYSTEM

被引：7

作者：

YEN, GC

LAI, YH

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14293.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1115 / 1116

页数：2

共 12 条

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