EFFECT OF GLUCOSE ON THE ANTIOXIDATIVE ACTIVITY OF MAILLARD REACTION-PRODUCTS DURING EXTRUSION COOKING

被引：0
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作者：
YOKOTA, A
MIYATA, K
MURAGUCHI, H
TAKAHASHI, A
机构：
来源：
NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1987年 / 61卷 / 10期
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中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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页码：1273 / 1278
页数：6
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