Effect of physical properties of food matrices on the Maillard reaction

被引：0
|
作者：
Moreau, Lydie [1 ]
Channell, Guy A. [1 ]
Hill, Sandra E. [1 ]
Taylor, Andrew John [1 ]
机构：
[1] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2009年 / 238卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
91-AGFD
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页码：114 / 114
页数：1
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