Àá½Ã¸¸ ±â´Ù·Á ÁÖ¼¼¿ä. ·ÎµùÁßÀÔ´Ï´Ù.
KMID : 0380620050370050812
Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.812 ~ p.815
Physiological Activity/Nutrition : Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-¥ã-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction
À̳²±Ù/Lee NK
ÇÔ¿µÅÂ/Hahm YT
Abstract
poly-¥ã-glutamate;glucose-poly-¥ã-glutamate;amino-carbonyl reaction;electron-donating ability;antioxidative
KEYWORD
FullTexts / Linksout information
Listed journal information
ÇмúÁøÈïÀç´Ü(KCI)