ANALYSIS OF NONVOLATILE REACTION-PRODUCTS OF AQUEOUS MAILLARD MODEL SYSTEMS .2. THE EFFECT OF HEATING TIME ON THE PROFILE OF REACTION-PRODUCTS

被引：0

作者：

AMES, JM

BAILEY, RG

MONTI, SM

BUNN, C

机构：

[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 2AP,ENGLAND

[2] UNIV NAPOLI 2,FAC AGR,DIPARTIMENTO SCI ALIMENTARIA,I-80055 PORTICI,ITALY

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1995年 / 210卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：101 / AGFD

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