TASTE MODULATING MAILLARD REACTION PRODUCTS OF CREATININE

被引：0
|
作者：
Kunert, C. [1 ]
Sonntag, T. [1 ]
Walker, A. [1 ]
Hofmann, T. [1 ]
机构：
[1] Tech Univ Munich, D-85354 Freising Weihenstephan, Germany
来源：
MAILLARD REACTION: INTERFACE BETWEEN AGING, NUTRITION AND METABOLISM | 2010年
关键词：
DILUTION ANALYSIS; BEEF BROTH; IDENTIFICATION; ENHANCER;
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：217 / 224
页数：8
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