Study on the formation of IQ type mutagens from Maillard reaction in ethanolic solution using Creatinine/Glucose/Threonine model system
碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === Maillard reaction（sugar-amine reaction）provides the color and flavor characteristics to foods during heating processes. However, a lot of mutagens or carcinogens also produced in the reaction. Maillard reaction is quite complicated. This study mimics the marinad...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/17073136173373054968 |