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Amino acid 및 Dipeptide류에 의한 Maillard 褐色化反應의 速度와 生成物의 油脂에 대한 抗酸化性에 관한 硏究 = (A)study on the reaction rate and antioxida
Amino acid 및 Dipeptide류에 의한 Maillard 褐色化反應의 速度와 生成物의 油脂에 대한 抗酸化性에 관한 硏究 = (A)study on the reaction rate and antioxida
김희주 誠信女子大學校, 1995,
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