果汁非酶褐变的反应机制及其影响因素

[1] Nonenzymatic browing of commercially canned and bottled grapefruit juice 〔J〕. Steven Nagy,Hyoung Lee. Journal of Agricultural and Food Chemistry . 1990

[2] Roos and Mari-Johanna Himberg.Nonenzymatic browing behavior, as related to glass transition, of a food model at chilling temperatures 〔J〕. Yrjo H. Journal of Agricultural and Food Chemistry . 1994

[3] Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage 〔J〕. Su- Yeun Kim,Young- Bean Yoon and Eon-Ho Choi. Korean J. of Food Science and Technology . 2000

[4] Nonenzymatic browing in aseptically packaged oranged drinks.effect of ascorbic acid , amino acids and oxygen 〔J〕. B. Kacem,J. A. Cornell,M. R. Marshall,et al. Journal of Food Science . 1987

[1] Nonenzymatic browing of commercially canned and bottled grapefruit juice 〔J〕. Steven Nagy,Hyoung Lee. Journal of Agricultural and Food Chemistry . 1990

[2] Roos and Mari-Johanna Himberg.Nonenzymatic browing behavior, as related to glass transition, of a food model at chilling temperatures 〔J〕. Yrjo H. Journal of Agricultural and Food Chemistry . 1994

[3] Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage 〔J〕. Su- Yeun Kim,Young- Bean Yoon and Eon-Ho Choi. Korean J. of Food Science and Technology . 2000

[4] Nonenzymatic browing in aseptically packaged oranged drinks.effect of ascorbic acid , amino acids and oxygen 〔J〕. B. Kacem,J. A. Cornell,M. R. Marshall,et al. Journal of Food Science . 1987