Effect of Initial pH in a Fructose-Lysine Model System on the Properties of Maillard Reaction Products Related to the Inhibitory Effect on Banana Enzymatic Browning
郑杰琼1,2，李芬芳2，袁德保2,*，王必尊2，金志强2，丁?武1，寇丽萍1，何应对2
FOOD SCIENCE . 2012, (21): 24 -27 .