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[期刊论文] 作者：Ranganathan Kumar,Tamilselvan,
来源：食品与营养科学(英文) 年份：2013
Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service inc...
[期刊论文] 作者：Ranganathan Kumar,Ramalingam R,
来源：食品与营养科学(英文) 年份：2013
Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyl...
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