BROWNING AND INSOLUBILIZATION OF OVALBUMIN BY THE MAILLARD REACTION WITH SOME ALDOHEXOSES

被引：51

作者：

KATO, Y

MATSUDA, T

KATO, N

WATANABE, K

NAKAMURA, R

机构：

[1] NAGOYA UNIV,SCH AGR,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

[2] WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 02期

关键词：

D O I：

10.1021/jf00068a050

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：351 / 355

页数：5

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