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
收藏
页码：187 / 196
页数：10
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