美拉德反应的化学:褐变反应机理的最新研究以及抗氧化剂和诱变剂的发展。

{"title":"美拉德反应的化学:褐变反应机理的最新研究以及抗氧化剂和诱变剂的发展。","authors":"M Namiki","doi":"10.1016/s0065-2628(08)60287-6","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":75442,"journal":{"name":"Advances in food research","volume":"32 ","pages":"115-84"},"PeriodicalIF":0.0000,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/s0065-2628(08)60287-6","citationCount":"268","resultStr":"{\"title\":\"Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.\",\"authors\":\"M Namiki\",\"doi\":\"10.1016/s0065-2628(08)60287-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":75442,\"journal\":{\"name\":\"Advances in food research\",\"volume\":\"32 \",\"pages\":\"115-84\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1988-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/s0065-2628(08)60287-6\",\"citationCount\":\"268\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in food research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/s0065-2628(08)60287-6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in food research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/s0065-2628(08)60287-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}