Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology (반응표면분석법을 이용한 Ribose와 소맥 글루텐 산 가수분해물의 마이얄 반응기질 조건 최적화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.40 no.3
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- pp.458-465
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- 2011