Contribution of methylglyoxal to Maillard flavor reaction

被引：0
|
作者：
Ho, Chi-Tang [1 ]
机构：
[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2011年 / 242卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
24-AGFD
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页数：1
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