HYDROLYTIC STABILITY AT INTERMEDIATE PHS OF THE COMMON PURINE NUCLEOTIDES IN FOOD, INOSINE-5'-MONOPHOSPHATE, GUANOSINE-5'-MONOPHOSPHATE AND ADENOSINE-5'-MONOPHOSPHATE

被引：13

作者：

SHAOUL, O

SPORNS, P

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06733.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：810 / 812

页数：3

共 10 条

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[7] DECOMPOSITION OF THE FLAVOR ENHANCERS, MONOSODIUM GLUTAMATE, INOSINE-5'-MONOPHOSPHATE AND GUANOSINE-5'-MONOPHOSPHATE DURING CANNING [J].

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[10]

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