Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
作者： N. Acevedo , C. Schebor , M.P. Buera
DOI: 10.1016/J.JFOODENG.2005.08.045
关键词:
摘要: … The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food … The non-enzymatic browning (NEB) reaction is one of the most prevalent and studied …
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sci-hub.se 参考文章(43)
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