ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION-TYPE BROWNING REACTION

被引：28

作者：

RHEE, C ^{[1
]}

KIM, DH ^{[1
]}

机构：

[1] KOREA UNIV, DEPT FOOD TECHNOL, SEOUL 132, SOUTH KOREA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12504.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：460 / 462

页数：3

共 12 条

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[3] AMINO-HEXOSE-REDUCTONES AS ANTIOXIDANTS .1. VEGETABLE OILS [J].

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[5]

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[9]

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[10]

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