Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amino acids to non-enzymatic browning of potato chips
作者： LUIS E. RODRIGUEZ-SAONA , RONALD E. WROLSTAD , CLIFF PEREIRA
DOI: 10.1111/J.1365-2621.1997.TB15024.X
关键词:
摘要: … Other compounds that might be related to the extent of non-enzymatic browning of potato chips are ascorbic and phenolic acids. A high correlation between color development in potato …
sci-hub.se 参考文章(19)
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