Contribution of sucrose to nonenzymatic browning in potato chips.
暂无分享,去创建一个
Rickey Y. Yada | David W. Stanley | R. Yada | D. Stanley | M. J. Leszkowiat | Valerie Barichello | R. H. Coffin | E. C. Lougheed | E. Lougheed | R. Coffin | Valerie Barichello
[1] D. Menzel,et al. Reactivity of Malonaldehyde with Food Constituents , 1965 .
[2] Fiber Optic Color Grading of Whole Peeled Tomatoes , 1987 .
[3] B. Chubey,et al. A RAPID, NON-DESTRUCTIVE METHOD FOR ESTIMATING CHIPPING QUALITY OF POTATOES , 1968 .
[4] R. Yada,et al. Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections , 1987 .
[5] E. A. Day,et al. Aldehyde‐Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods , 1965 .
[6] R. Bushway,et al. HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes , 1981 .