Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids
- 作者Ai-Nong Yu; Zhi-Wei Tan; Bo-An Shi
- 卷第7卷
- 期第3期
- 印刷ISSN1932-2135
- 电子ISSN1932-2143
- 文件大小140.77KB
- 发表时间2012
- DOI10.1002/apj.594
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