KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH-TEMPERATURES

被引：79

作者：

STAMP, JA

LABUZA, TP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10785.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：543 / &

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