Effect of pH,sugar and phenolic compounds on the color and antioxidant capacity of caramel
| Year | 2007 |
| Author | 蔡碧仁* |
| Author count | 1 |
| Created date | 2019-02-19 |
| Author order | 1 |
| Corresponding author | false |
| Publication year | 2007 |
| Symposium name | 237th American Chemical Society National Meeting & Exposition |
| Publication city | Boston, MA |
| Publication country | 中華民國 |
| Start date | 2007-08-19 |
| End date | 2007-08-19 |
| Review system | 否 |
| Language | Foreign Language |