EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES

被引：39
作者：
ELODE, KE
DORNSEIFER, TP
KEITH, ES
POWERS, JJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1966.tb00505.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：351 / +
页数：1
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