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pro vyhledávání: '"高文娟"'
Autor:
Wen-Chuan Kao, 高文娟
97
Maillard reaction（sugar-amine reaction）provides the color and flavor characteristics to foods during heating processes. However, a lot of mutagens or carcinogens also produced in the reaction. Maillard reaction is quite complicated. This
Maillard reaction（sugar-amine reaction）provides the color and flavor characteristics to foods during heating processes. However, a lot of mutagens or carcinogens also produced in the reaction. Maillard reaction is quite complicated. This
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/17073136173373054968
Publikováno v:
Chinese Journal of Nursing; 4/20/2024, Vol. 59 Issue 8, p1005-1012, 8p
Publikováno v:
Chinese Journal of Agrometeorology. Jan2022, Vol. 43 Issue 1, p37-49. 13p.
Publikováno v:
Journal of Hydrobiology / Shuisheng Shengwu Xuebao; 2022, Vol. 46 Issue 10, p1546-1555, 10p
Publikováno v:
Chinese Journal of Cancer Biotherapy; 2021, Vol. 28 Issue 3, p232-238, 7p
Publikováno v:
Progress in Modern Biomedicine; Jul2015, Vol. 15 Issue 19, p3717-3720, 4p