OXIDATIVE BROWNING OF MELANOIDIN .1. CONVERSION OF COLOR COMPONENTS OF MELANOIDIN PRODUCED FROM GLYCINE-XYLOSE SYSTEM

被引：23

作者：

MOTAI, H ^{[1
]}

INOUE, S ^{[1
]}

机构：

[1] KIKKOMAN SHOYU CO LTD,KANSAI FACTORY,RES SECT,TAKASAGO,HYOGO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 02期

关键词：

D O I：

10.1080/00021369.1974.10861155

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：233 / 239

页数：7

共 10 条

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GELOTTE, B
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[2] Grover D. W., 1968, Journal of Food Technology, V3, P311, DOI 10.1108/09685229510097278
[3] KATO H, 1971, Nippon Nogeikagaku Kaishi, V45, P559
[4] KIRIGAYA N, 1971, Nippon Nogeikagaku Kaishi, V45, P292
[5] MEJBAUM M, 1939, Z PHYSIOL CHEM, V258, P117
[6] MITSUDA H, 1957, VITAMINS-JAPAN, V13, P394
[7] MOTAI H, 1972, NIPPON NOGEIKAGAKU K, V46, P631
[8] MOTAI H, 1973, AGR BIOL CH, V37, P1681
[9] REYNOLDS TM, 1963, ADV FOOD RESEARCH, V12
[10] YEMM EW, 1955, ANALYST, V80, P290