FORMATION OF VOLATILE COMPOUNDS IN SUGAR-PHENYLALANINE AND ASCORBIC-ACID PHENYLALANINE MODEL SYSTEMS DURING HEAT-TREATMENT

被引：22

作者：

SECK, S ^{[1
]}

CROUZET, J ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,CTR GENIE & TECHNOL ALIMENTAIRES,BIOCHIM APPL LAB,F-34060 MONTPELLIER,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15349.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：790 / 793

页数：4

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