INFLUENCE OF WATER-CONTENT AND WATER ACTIVITY ON SUGAR AMINO BROWNING REACTION IN MODEL SYSTEMS UNDER VARIOUS CONDITIONS

被引：183
作者：
EICHNER, K
KAREL, M
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 02期
关键词：
D O I：
10.1021/jf60180a025
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：218 / &
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