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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
- 기사
- 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, Bong-Soo Noh, Sang-Yong Kim, Deok-Kun Oh, Won-Jong Lee, Jung-Ro Yoon, Suk-Shin Kim
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2003.
- 형태사항
- pp. 675-679
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062475
MARC
008060116s2003 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, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yong Kim, Deok-Kun Oh, Won-Jong Lee, Jung-Ro Yoon, Suk-Shin Kim
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2003.
■300 ▼app. 675-679
■653 ▼aEFFECTS▼aTEMPERATURE▼aPH▼aNONENZYMATIC▼aBROWNING▼aREACTION▼aTAGATOSEGLYCINE▼aMODEL▼aSYSTEM
■700 ▼aSo-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yong Kim, Deok-Kun Oh, Won-Jong Lee, Jung-Ro Yoon, Suk-Shin Kim
■773 ▼tFood Science and Biotechnology▼gVolume12. Number6. (2003 December)▼d2003, 12
■SIS ▼aS011437▼b60050258▼h8▼s2
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