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Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System / So-Young Ryu ; Hoe-Jin Roh
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 675-679
- 기타저자
- So-Young Ryu
- 기타저자
- Hoe-Jin Roh
- 모체레코드
- 모체정보확인
- Control Number
- shingu:202029
MARC
008040127s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System▼dSo-Young Ryu▼eHoe-Jin Roh
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 675-679
■653 ▼aEFFECTS▼aTEMPERATURE▼aPH▼aNONENZYMATIC▼aBROWNING▼aREACTION▼aTAGATOSEGLYCINE▼aMODEL▼aSYSTEM
■700 ▼aSo-Young Ryu
■700 ▼aHoe-Jin Roh
■773 ▼tFood Science and Biotechnology▼g2003년 12월호 (제12권 6호)▼d2004, 02
■SIS ▼aS021505▼b63688▼h4▼s2▼fP
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