Effects of pH, and Glucose Concentration on the Changes of Color, pH and Methylglyoxal Content in Lysine/Glucose Model System.
碩士 === 中山醫學院 === 營養科學研究所 === 85 === The reaction between sugar and amino acids is an important reaction during food processing, which is affected by factors such as reactants, pH, temperature, and water activity etc..The products of Mai...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/21742598782955764466 |