https://scholars.lib.ntu.edu.tw/handle/123456789/97654
Title: | Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System | Authors: | Tsai, Chung-Hong Kong, Ming-Sheng 孫寶年 Pan, Bonnie Sun |
Issue Date: | 1991 | Journal Volume: | v.56 n.3 p.665-670 677 | Start page/Pages: | - | Source: | Journal of Food Science | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146395 |
Appears in Collections: | 食品科技研究所 |
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