4种食品中5-羟甲基糠醛在模拟胃肠消化过程中的变化
曾睿,邹悦瑜,王歌,欧仕益
Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion
ZENG Rui, ZOU Yueyu, WANG Ge, OU Shiyi
食品与发酵工业
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2019, (1): 83
-87
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DOI: 10.13995/j.cnki.11-1802/ts.017173
