Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System

Tsai, Chung-HongChung-HongTsaiKong, Ming-ShengMing-ShengKong孫寶年Pan, Bonnie SunBonnie SunPan2009-03-182018-06-292009-03-182018-06-291991http://ntur.lib.ntu.edu.tw//handle/246246/146395en-USWater Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model Systemjournal article