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黄酮醇抑制丙烯酰胺在美拉德反应中的形成及与抗氧化间的相关性 |
程军1, 任一平2, 张英1, 章宇1* |
1.浙江大学生物系统工程与食品科学学院,杭州 310058;2.浙江省疾病预防控制中心,杭州 310008 |
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Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity. Journal of Zhejiang University |
CHENG Jun1, REN Yiping2, ZHANG Ying1, ZHANG Yu1* |
1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310008, China |
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