NON-ENZYMIC BROWNING - ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS AN INHIBITOR OF BROWNING

被引：68

作者：

BURTON, HS

MCWEENY, DJ

BILTCLIFFE, DO

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1963年 / 14卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740141211

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：911 / &

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