THERMAL INTERACTION OF ASCORBIC-ACID AND SODIUM ASCORBATE WITH PROTEINS IN RELATION TO NONENZYMATIC BROWNING AND MAILLARD REACTIONS OF FOODS

被引：23

作者：

ZIDERMAN, II

GREGORSKI, KS

LOPEZ, SV

FRIEDMAN, M

机构：

[1] USDA ARS,WESTERN REG RES CTR,800 BUCHANAN ST,ALBANY,CA 94710

[2] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 06期

关键词：

D O I：

10.1021/jf00090a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1480 / 1486

页数：7

共 26 条

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[10]

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