KMID : 0380620050370050812
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Korean Journal of Food Science and Technology 2005 Volume.37 No. 5 p.812 ~ p.815
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Physiological Activity/Nutrition : Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-¥ã-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction
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À̳²±Ù/Lee NK
ÇÔ¿µÅÂ/Hahm YT
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Abstract
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poly-¥ã-glutamate;glucose-poly-¥ã-glutamate;amino-carbonyl reaction;electron-donating ability;antioxidative
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KEYWORD
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