共 50 条
- [1] ROLE OF AMINO ACIDS IN NON-ENZYMIC BROWNINGJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (05) : 308 - &SPARK, AA
- [2] NOVEL NON-ENZYMIC BROWNING REACTIONNATURE, 1958, 181 (4618) : 1268 - 1269RINDERKNECHT, HJURD, L
- [3] NON-ENZYMIC BROWNING OF LEMON JUICEJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (12) : 878 - +CLEGG, KM
- [4] MECHANISM OF INHIBITION OF NON-ENZYMIC BROWNING BY SULPHITECHEMISTRY & INDUSTRY, 1964, (29) : 1319 - 1319ANET, EFLJINGLES, DL
- [5] MEASUREMENT OF NON-ENZYMIC BROWNING OF DEHYDRATED CARROTJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (04) : 389 - 398BALOCH, AKBUCKLE, KAEDWARDS, RA
- [6] NON-ENZYMIC BROWNING OF SOY SAUCE DECOLORIZED BY ULTRAFILTRATIONJOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1973, 47 (04): : 289 - 291HASHIBA, H
- [7] CARBONYL COMPOUNDS AND NON-ENZYMIC BROWNING OF LEMON JUICEJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (04) : 191 - +CLEGG, KMMORTON, AD
- [8] NON-ENZYMIC BROWNING - ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS AN INHIBITOR OF BROWNINGJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (12) : 911 - &BURTON, HSMCWEENY, DJBILTCLIFFE, DO
- [9] NON-ENZYMIC BROWNING OF SOY SAUCE DECOLORIZED BY ULTRAFILTRATION - [NOTE]AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (05): : A19 - A19HASHIBA, H
- [10] CHEMISTRY OF NON-ENZYMIC BROWNING IN FOODS AND ITS CONTROL BY SULFITESJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (06) : 735 - 746MCWEENY, DJKNOWLES, MEHEARNE, JF