FACTORS AFFECTING MAILLARD BROWNING REACTION BETWEEN SUGARS AND AMINO-ACIDS - STUDIES ON NONENZYMIC BROWNING OF DEHYDRATED ORANGE JUICE

被引：72

作者：

WOLFROM, ML ^{[1
]}

KASHIMURA, N ^{[1
]}

HORTON, D ^{[1
]}

机构：

[1] OHIO STATE UNIV, DEPT CHEM, COLUMBUS, OH 43210 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 05期

关键词：

D O I：

10.1021/jf60195a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：796 / 800

页数：5

共 21 条

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