A new approach to study the significance of Amadori compounds in the Maillard reaction
1997
Molero-Vilchez, M.D. | Wedzicha, B.L. (Procter Department of Food Science, University of Leeds, Leeds LS2 9JT (United Kingdom))
AGROVOC关键词
书目信息
页码
pp. 249-254
其它主题
Reaccion de maillard; Glycine (acide amine); Reaction de maillard; Azucares reductores; Sucre reducteur
语言
英语
注释
16 ref.
1997-08-15
AGRIS AP
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