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Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
furosine α-N-(2-furoylmethyl)-amino acids cheese
2014/3/10
Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was inve...
Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine
Maillard reaction Lactobacillus casei strain Shirota radical scavenging activity intestine
2008/4/1
Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In thi...