BITTER COMPOUNDS OBTAINED BY HEATING PROLINE AND SUCROSE

被引：15

作者：

PABST, HME

LEDL, F

BELITZ, HD

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,D-8046 GARCHING,FED REP GER

[2] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,D-8000 MUNICH 2,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1984年 / 178卷 / 05期

关键词：

D O I：

10.1007/BF01042227

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：356 / 360

页数：5

共 18 条

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[5]

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[9] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J].

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[10] OCCURRENCE OF BITTER TASTE AFTER ROASTING OF PROTEINS [J].

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