BEHAVIOR OF INTERMOLECULAR BOND FORMATION IN THE LATE STAGE OF HEAT-INDUCED GELATION OF GLYCININ

被引：73

作者：

MORI, T ^{[1
]}

NAKAMURA, T ^{[1
]}

UTSUMI, S ^{[1
]}

机构：

[1] HOHNEN OIL CO LTD,CHIYODA KU,TOKYO 100,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 01期

关键词：

D O I：

10.1021/jf00067a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：33 / 36

页数：4

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