THERMAL-DEGRADATION KINETICS OF PYRIDOXINE HYDROCHLORIDE IN DEHYDRATED MODEL FOOD SYSTEMS

被引：14

作者：

EVANS, SR ^{[1
]}

GREGORY, JF ^{[1
]}

KIRK, JR ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04909.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：555 / &

共 12 条

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[3] ASSESSMENT OF STORAGE EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS [J].

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KIRK, JR .

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[4] COMPARISON OF HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC AND SACCHAROMYCES-UVARUM METHODS FOR THE DETERMINATION OF VITAMIN-B6 IN FORTIFIED BREAKFAST CEREALS [J].

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[5]

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[9] HOT AIR TOASTING AND ROLLING WHOLE WHEAT - EFFECT ON ORGANOLEPTIC, PHYSICAL AND NUTRITIONAL QUALITY [J].

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[10]

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