Nonenzymatic browning kinetics in an intermediate moisture model system:Effect of glucose to lysine ratio.

• WARMBIER H. C.

収録刊行物

• J.Food Sci.

  J.Food Sci. 41 981-983, 1976

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• CRID: 1571980076392515712
• NII論文ID: 80013578020
• データソース種別:
  • CiNii Articles