학술저널
제4주제 : Comparative Study of Brown Pigments in Soy Sauce and Fish Sauce
- 인제대학교 식품과학연구소
- 인제식품과학 FORUM 논총
- 제15회
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2008.05109 - 133 (25 pages)
- 11
The purpose of this study<BR>1. Nutritional study on model melanoidin<BR>2. Characterization of model and food melanoidins<BR>3. Comparison of fish and soy sauce melanoidins<BR>References<BR>
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