FORMATION OF MALTOSINE, A PRODUCT OF THE MAILLARD REACTION WITH A PYRIDONE STRUCTURE

被引：23

作者：

LEDL, F

OSIANDER, H

PACHMAYR, O

SEVERIN, T

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1989年 / 188卷 / 03期

关键词：

D O I：

10.1007/BF02112876

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：207 / 211

页数：5

共 20 条

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