NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO CARAMELIZATION OF VARIOUS SINGLE SUGARS

被引：83

作者：

BUERA, MD ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

LOZANO, RD ^{[1
]}

机构：

[1] INST NACL TECNOL IND,DIV OPT,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14275.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：1059 / &

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