KINETIC-PARAMETERS FOR THIAMINE DEGRADATION IN FOODS AND MODEL SOLUTIONS OF HIGH WATER ACTIVITY - REVIEW

被引：0
作者：
MAURI, LM [1 ]
ALZAMORA, SM [1 ]
CHIRIFE, J [1 ]
TOMIO, MJ [1 ]
机构：
[1] UNIV BUENOS AIRES,FAC RADIAT ONCOL,DEPT QUIM BIOL,RA-1428 BUENOS AIRES,ARGENTINA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1989年 / 24卷 / 01期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：1 / 9
页数：9
相关论文
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