ANTI-OXIDATIVE MAILLARD REACTION-PRODUCTS .3. APPLICATION IN COOKIES

被引：38
作者：
LINGNERT, H
机构：
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1980年 / 4卷 / 04期
关键词：
D O I：
10.1111/j.1745-4549.1980.tb00608.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：219 / 233
页数：15
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