Open AccessEffect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions
Author(s) -
Pongsuriya Komthong,
Tatsuo Katoh,
Noriyuki Igura,
Mitsuya Shimoda,
Isao Hayakawa
Publication year - 2003
Publication title -
journal of the faculty of agriculture kyushu university
Language(s) - English
Resource type - Journals
eISSN - 2433-488X
pISSN - 0023-6152
DOI - 10.5109/4536
Subject(s) - browning , lysine , leucine , chemistry , fructose , hydrostatic pressure , biochemistry , food science , amino acid , thermodynamics , physics
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