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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):113-116

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.113

Article

글루코즈-라이신 마이암반옹에서의 엔탐피-엔트로피 보정관계

이현규1,*,
Enthalpy-entropy Compensation for a Glucose-Lysine Maillard Reaction
HyeonGyu Lee1,*, Kenneth R. Swartzel2
1호서대학교 식품영양학과
2노스케롤라이나 주립대학 식품과학과
1Department of Food and Nutrition, Hoseo University
2Department of Food Science, North Carolina State University
*Corresponding author: HyeonGyu Lee, Department of Food and Nutrition, Hoseo University, 29-1 Sechulri Baebangmyun, Asan City Chungam 336-795, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1997