NON-ENZYMIC BROWNING OF SOY SAUCE - USE OF ION-EXCHANGE RESINS TO IDENTITY TYPES OF COMPOUNDS INVOLVED IN OXIDATIVE BROWNING

被引：13

作者：

HASHIBA, H ^{[1
]}

机构：

[1] NODA INST SCI RES,NODA,CHIBA,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1973年 / 37卷 / 04期

关键词：

D O I：

10.1080/00021369.1973.10860752

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：871 / 877

页数：7

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