Inhibition Effects of Caramelization Products from Sugar Solutions Subjected to Different Temperature on Polyphenol Oxidase (가열온도에 따른 당용액의 카라멜 생성물의 Polyphenol Oxidase에 대한 저해효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.30 no.6
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- pp.1041-1046
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- 2001