Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage.
1977
Hurrell R.F. | Carpenter K.J.
书目信息
British Journal of Nutrition
卷
38
页码
v.285-297(2)
语言
英语
注释
34 ref.
类型
Journal Article; Journal Part
来源
British-Journal-of-Nutrition (UK). (1977). v. 38(2) p. 285-297.
团体作者
Dep. Applied Biology, Cambridge Univ., Cambridge CB2 3DX (UK)
FAO, Rome (Italy). Food Policy and Nutrition Div.
2012-11-15
AGRIS AP