검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Solvent-mediated browning of proteins and amino acids Hu TM, Chiang YH Biochemical and Biophysical Research Communications, 536, 67, 2021 |
| 2 |
Kinetic behaviour of ascorbic acid - fructose browning reaction in alkaline medium Kambo N, Upadhyay SK Indian Journal of Chemical Technology, 19(2), 128, 2012 |
| 3 |
Molecular Modeling of Peroxidase and Polyphenol Oxidase: Substrate Specificity and Active Site Comparison Nokthai P, Lee VS, Shank L International Journal of Molecular Sciences, 11(9), 3266, 2010 |
| 4 |
Effects of salt, starter culture and production techniques on the quality of hot pepper paste Bozkurt H, Erkmen O Journal of Food Engineering, 69(4), 473, 2005 |
| 5 |
Kinetics of colour change during storage of dried garlic slices as affected by relative humidity and temperature Prachayawarakorn S, Sawangduanpen S, Saynampheung S, Poolpatarachewin T, Soponronnarit S, Nathakarakule A Journal of Food Engineering, 62(1), 1, 2004 |