CHEMISTRY OF NON-ENZYMIC BROWNING IN FOODS AND ITS CONTROL BY SULFITES

被引：53

作者：

MCWEENY, DJ ^{[1
]}

KNOWLES, ME ^{[1
]}

HEARNE, JF ^{[1
]}

机构：

[1] MINIST AGR FISHERIES & FOOD,FOOD SCI DIV,COLNEY LANE,NORWICH NOR 70F,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740250616

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：735 / 746

页数：12

相关论文

共 42 条

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[8] BOYER RA, 1969, Patent No. 3468689
[9] IDENTIFICATION OF SULPHUR DIOXIDE-BINDING COMPOUNDS IN APPLE JUICES + CIDERS
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (03) : 176 - &
[10] NON-ENZYMIC BROWNING - DEVELOPMENT OF CHROMOPHORES IN GLUCOSE-GLYCINE AND SUCROSE-GLYCINE SYSTEMS
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