KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - GLUCOSE LOSS, 5-HYDROXYMETHYLFURFURAL ACCUMULATION AND FLUORESCENCE DEVELOPMENT DUE TO NONENZYMATIC BROWNING

被引：44

作者：

CERRUTTI, P

RESNIK, SL

SELDES, A

FONTAN, CF

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT FIS,CONSEJO NACL INVEST CIENT & TECN,PROIPA,RA-1428 BUENOS AIRES,ARGENTINA

[2] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT QUIM ORGAN,CONSEJO NACL INVEST CIENT & TECN,RA-1428 BUENOS AIRES,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13760.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：627 / &

共 14 条

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