搜索结果: 1-1 共查到“食品科学技术基础学科 ribose”相关记录1条 . 查询时间(0.078 秒)
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
supercritical carbon dioxide (SC-CO2) pressure Maillard reaction ribose cysteine volatiles
2014/2/27
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile com...