THE ROLE OF AMADORI COMPOUNDS DURING COCOA PROCESSING .1. FORMATION AND DECOMPOSITION OF AMADORI COMPOUNDS

被引：25
|
作者：
HEINZLER, M [1 ]
EICHNER, K [1 ]
机构：
[1] UNIV MUNSTER,INST LEBENSMITTELCHEM,PIUSALLEE 7,W-4400 MUNSTER,GERMANY
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 192卷 / 01期
关键词：
D O I：
10.1007/BF01201437
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：24 / 29
页数：6
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