STABILITY OF ANTI-OXIDANT FORMED FROM HISTIDINE AND GLUCOSE BY THE MAILLARD REACTION

被引：52
作者：
LINGNERT, H
WALLER, GR
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 01期
关键词：
D O I：
10.1021/jf00115a007
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：27 / 30
页数：4
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