EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM

被引：72

作者：

WARMBIER, HC ^{[1
]}

SCHNICKELS, RA ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00663.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：528 / 531

页数：4

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