|
KMID : 0380620030350050898
|
|
Korean Journal of Food Science and Technology
2003 Volume.35 No. 5 p.898 ~ p.904
|
|
|
Effects of Various Sugars Including Tagatose and Their Molar Concentrations on the Maillard Browning Reaction
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|