ANALYSIS OF NONVOLATILE REACTION-PRODUCTS OF AQUEOUS MAILLARD MODEL SYSTEMS .2. THE EFFECT OF HEATING TIME ON THE PROFILE OF REACTION-PRODUCTS

被引：0
作者：
AMES, JM
BAILEY, RG
MONTI, SM
BUNN, C
机构：
[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 2AP,ENGLAND
[2] UNIV NAPOLI 2,FAC AGR,DIPARTIMENTO SCI ALIMENTARIA,I-80055 PORTICI,ITALY
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ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1995年 / 210卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：101 / AGFD
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