ENZYMATIC BROWNING OF FOODS - QUANTITATIVE RELATIONSHIPS BETWEEN BROWNING AND FOOD CONSTITUENTS

被引：40

作者：

MATHEIS, G ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 176卷 / 06期

关键词：

D O I：

10.1007/BF01042561

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：454 / 462

页数：9

共 217 条

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