Influence of the phosphate buffer on DNA breaking activity of maillard reaction products of glucose-glycine system
碩士 === 東海大學 === 食品科學系 === 86 === 1M glucose-glycine solutions heated at 100℃with various concentrations of phosphate buffer(initial pH 7.5). The results of the reactions indicated that the higher concentration of phosphate buffer used, the higher concentration of MRPs became(Browning...
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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/84703403655262952555 |