搜索结果: 1-1 共查到“食品科学技术基础学科 polycondensation”相关记录1条 . 查询时间(0.031 秒)
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
nonenzymatic browning lipid oxidation Maillard reaction polycondensation
2014/3/10
The Maillard reaction, or nonenzymatic browning, includes a complex network of reactions initiated by the condensation reaction of a carbohydrate and an amino compound, and is of utmost importance for...