PDF(1326 KB)
PDF(1326 KB)
PDF(1326 KB)
温度对“半胱氨酸-木糖”模型体系初始美拉德中间体及挥发性风味物质形成的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system
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