KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - GLUCOSE LOSS, 5-HYDROXYMETHYLFURFURAL ACCUMULATION AND FLUORESCENCE DEVELOPMENT DUE TO NONENZYMATIC BROWNING

被引：44
作者：
CERRUTTI, P
RESNIK, SL
SELDES, A
FONTAN, CF
机构：
[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT FIS,CONSEJO NACL INVEST CIENT & TECN,PROIPA,RA-1428 BUENOS AIRES,ARGENTINA
[2] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT QUIM ORGAN,CONSEJO NACL INVEST CIENT & TECN,RA-1428 BUENOS AIRES,ARGENTINA
来源：
JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1985.tb13760.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：627 / &
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