不同模式体系美拉德反应程度及抗氧化活性比较

肖军霞，黄国清，裴晓惠，孙萍，王成荣

Comparison on Browning Degrees and Antioxidant Activities of Maillard Reaction Products from Different Systems

XIAO Jun-xia，HUANG Guo-qing，PEI Xiao-hui，SUN Ping，WANG Cheng-rong

食品科学 . 2011, (11): 52 -55 . DOI: 10.7506/spkx1002-6630-201111012