Elucidation of formation mechanism and functional properties of maillard reaction products in food

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Material Type: 博士論文
Title: Elucidation of formation mechanism and functional properties of maillard reaction products in food
Author/Editor: Vu Thu Trang [著]
Author Heading: Vu Thu Trang ブツチャン
Publication, Distribution, etc.: [Vu Thu Trang]
Publication Date: [2010]
Publication Date (W3CDTF): 2010
Extent: 1冊
Alternative Title: 食品中で生じるメイラード反応生成物の生成機構と機能性の解明ショクヒンチュウデショウジルメイラードハンノウセイセイブツノセイセイキコウトキノウセイノカイメイ
Degree grantor/type: 愛媛大学
Date Granted: 平成22年9月22日
Date Granted (W3CDTF): 2010
Dissertation Number: 甲農博第750号
Degree Type: 博士 (学術)
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Text Language Code: eng
NDLC: UT51
Target Audience: 一般
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-2011-P777
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 023439195
http://id.ndl.go.jp/bib/023439195
Bibliographic Record Category (NDL): 213