ENZYMATIC BROWNING OF FOODS - QUANTITATIVE RELATIONSHIPS BETWEEN BROWNING AND FOOD CONSTITUENTS

被引：40
作者：
MATHEIS, G [1 ]
机构：
[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 176卷 / 06期
关键词：
D O I：
10.1007/BF01042561
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：454 / 462
页数：9
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