STEAM VOLATILE CONSTITUENTS OF STALE NONFAT DRY MILK - ROLE OF MAILLARD REACTION IN STALING

被引：48

作者：

FERRETTI, A

FLANAGAN, VP

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 03期

关键词：

D O I：

10.1021/jf60181a015

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：695 / &

共 17 条

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[4] VOLATILE CONSTITUENTS OF WHEY POWDER SUBJECTED TO ACCELERATED BROWNING [J].

FERRETTI, A ;

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[5] LACTOSE-CASEIN (MAILLARD) BROWNING SYSTEM - VOLATILE COMPONENTS [J].

FERRETTI, A ;

FLANAGAN, VP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) :245-&

[6] NONENZYMATIC BROWNING IN A LACTOSE-CASEIN MODEL SYSTEM [J].

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[7] FLAVORS OF DAIRY PRODUCTS - A REVIEW OF RECENT ADVANCES [J].

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[8]

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[10]

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