烘焙配方对1,2-二羰基化合物及晚期糖基化终末产物的影响
宋小莉, 李普, 张秋婷, 冯莎莎, 代洁, 吕丽爽
Effect of main baking ingredients on 1, 2-dicarbonyl compounds and advanced glycation end products
SONG Xiaoli, LI Pu, ZHANG Qiuting, FENG Shasha, DAI Jie, LYU Lishuang
食品与发酵工业
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2021, (21): 140
-147
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DOI: 10.13995/j.cnki.11-1802/ts.026830
