[The chemical composition effects on the non enzymatic browning of the tomatoes products (a) production of 5 (hydroxymethyl)-2-furfural (HMF) (b) reducing sugars degradation [fructose and glucose]]
1990
Porretta, S. | Sandei, L. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma (Italy))
AGROVOC关键词
书目信息
页码
pp. 113-116
其它主题
Composicion quimica
语言
意大利语
注释
7 graphs; 9 ref. Summaries (En, It)
类型
Numerical Data; Summary
1992-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]