PARTICIPATION OF AMADORI REARRANGEMENT PRODUCTS AND CARBONYL-COMPOUNDS IN OXYGEN-DEPENDENT BROWNING OF SOY SAUCE

被引：44

作者：

HASHIBA, H ^{[1
]}

机构：

[1] NODA INST SCI RES,NODA,CHIBA,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 01期

关键词：

D O I：

10.1021/jf60203a042

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：70 / 73

页数：4

共 19 条

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[9]

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