The incorporation of formaldehyde into melanoidins from the browning of glucose and glycine
1997
Vasiliauskaite, R. | Wedzicha, B.L. (Procter Department of Food Science, University of Leeds, Leeds LS2 9JT (United Kingdom))
AGROVOC关键词
书目信息
Food Chemistry (United Kingdom)
卷
59
期
2
页码
pp. 229-235
其它主题
Formaldehidos; Glycine (acide amine); Reaccion de maillard; Reaction de maillard
语言
英语
注释
16 ref.
1997-08-15
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]