NON-ENZYMIC BROWNING - DEVELOPMENT OF CHROMOPHORES IN GLUCOSE-GLYCINE AND SUCROSE-GLYCINE SYSTEMS

被引：25
作者：
BURTON, HS
MCWEENY, DJ
BILTCLIFFE, DO
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1963年 / 28卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1963.tb01667.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：631 / &
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