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参考文献 叶秀林2001.立体化学北京大学出版社 沈同,王镜岩等1990生物化学高等教育出版社 夏其昌.1999蛋白质化学研究技术进展科学出版社 唐有祺张惠珠吴相钰等译校.1990.生物化学北京大学出版社 顾惕人,朱步瑶李外朗.1996.表面化学科学出版社 Af Ismail KM Humied MA. 2003. Effect of processing and storage of brined white(Nabulsi) cheese on fat and cholesterol oxidation, Journal of the Science of food and agriculture. 83 39-43 A WNOROWSKI V.A. YAYLAYAN 2002 Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers. Journal of Food Science. 67(6): 2149-2152 Anneke H. Martin Katja Grolle Martin A. et al. 2002. network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. Journal of Colloid and Interface Science. 254(1): 175-183 Berger, C Martin, N Collin, S Gijs, et al. 1999. Combinatorial approach to flavor analysis. 2 Olfactory investigation of alibrary of S-methyl thioesters and sensory evaluation of selected components. Journal of Agricultural and Food Chemistry. 47(8): 3274-3279 Bobbio FO Bobbio PA Oliveira PA Fadelli S. 2002. stability and stabilization of the anthocyanins from Euterpe oleracea Mart. Acta Alimentaria. 61: 371-377 Boyce MC. 2001. Determination of additives in food by capillary electrophoresis Review. Electrophoresis. 22(8): 1447-1459 Brake NC, Fennema OR. 1999. lipolysis and lipid oxidation in frozen minced mackerel as related to Tg, molecular diffusion, and presence of gelatin. Journal of food Science. 64(1): 25-32 Bucking M Steinhart H. 2002. Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages. Journal of Agricultural and Food Chemistry. 50(6): 1529-1534 Chemical Weekly Group. 2002. Consumers interest drives growth for US food additives demand Chemical weekly. 48(19): 151 Derbyshire HM, Feldman Y, Bland CR et al. 2002. A Study of the molecular properties of water in hydrated mannitol. Journal of Pharmaceutical Sciences. 91(4): 1080-1088 E Vittadini L C. Dickinson P. ChinachotL 2002 NMR water mobility in xanthan oand locust bean gum mixtures: possible explanation of microbial response Carbohydrate Polymers. 49(3) 261-269 Ellis RP. Dale MFB Duffus CM. et al. 1998. starch production and industrial use review. Journal of the Science of Food and Agriculture. 77(3): 289-311 Evgeny E. Braudo Irina G Plashchina Maria G1998Semenova Structure formation in liquid solutions and gels of polysaccharides A review of the authors work Food Hydrocolloids. 12(3): 253-261 G M. Sorokoumova A. A. Selishcheva O. P. Tyurina et al. 2002. Effect on Nonmembrane water-Soluble proteins on the Structural Organization of Phospholipids. Biophysics. 47(2) 257-265 Gil,JV Valles, S. 2001. Effect of macerating enzymes on red wine aroma at laboratory scale exogenous addition or expression by transgenic wine yeasts. Journal of Agricultural and Food Chemistry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