SOME REACTION PRODUCTS FROM NONENZYMATIC BROWNING OF GLUCOSE AND METHIONINE

被引：6

作者：

LINDSAY, RC

LAU, VK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02752.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：787 / &

共 9 条

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[2]

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[4]

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[5]

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[6] EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES [J].

ELODE, KE ;

DORNSEIFER, TP ;

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POWERS, JJ .

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[7]

Hodge J, 1967, CHEM PHYSL FLAVORS, P465

[8] CARBONYL REMOVAL FROM NONOXYGENATED SOLVENTS [J].

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CROWE, PF .

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[9] SEPARATION OF 2,4-DINITROPHENYLHYDRAZONE DERIVATIVES OF ALIPHATIC MONOCARBONYLS INTO CLASSES ON MAGNESIA [J].

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