INTERACTION OF PYRIDOXAL AND PYRIDOXAL-PHOSPHATE WITH PEPTIDES IN A MODEL FOOD SYSTEM DURING THERMAL PROCESSING

被引：37

作者：

GREGORY, JF ^{[1
]}

KIRK, JR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08424.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1554 / &

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