STUDIES ON THE MAILLARD BROWNING REACTION BETWEEN ASPARTAME AND GLUCOSE

被引：10

作者：

HUANG, TC ^{[1
]}

SOLIMAN, AA ^{[1
]}

ROSEN, RT ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903

来源：

FOOD CHEMISTRY | 1987年 / 24卷 / 03期

关键词：

D O I：

10.1016/0308-8146(87)90150-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：187 / 196

页数：10

共 50 条

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