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題名 | Effect of Heating Time, Storage Temperature, Heavy Metal Ions Presence, PH Reduction and Cysteine Addition on Nonenzymatic Browning in Guava Nectar=加熱時間、貯藏溫度、重金屬離子、酸鹼值及半胱胺酸對混濁番石榴果汁非酵素性褐變之影響 |
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作者 | 陳清泉; 吳瑞碧; |
期刊 | 食品科學 |
出版日期 | 199302 |
卷期 | 20:1 1993.02[民82.02] |
頁次 | 頁43-50 |
分類號 | 463.843 |
語文 | eng |
關鍵詞 | 加熱; 半胱胺酸; 果汁; 重金屬; 時間; 混濁; 番石榴; 貯藏; 溫度; 酸鹼值; 褐變; 離子; |