Effect of Temperature and Sugar Concentration on the Change of Color、pH and Pyruvaldehyde Content in the Sugar/Glycine Model System
碩士 === 中山醫學院 === 營養科學研究所 === 86 === Glucose/glycine and galactose /glycine model systems used to study the effects of sugar, temperature and concentration of sugar on Maillard browning and production of pyruvaldehyde. Results showed that the effects of sugar concentration on browning rate correl...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77628324142001561038 |