氨基酸复配同步抑制曲奇中多种有害物形成及其对感官品质的影响
田媛, 罗紫明, 隋凤娇, 陈鳞让, 杨楠, 黄才欢, 欧隽滢, 欧仕益, 郑洁
Simultaneous inhibition of various deleterious substances in cookies by application of an optimized combination of amino acids and its effect on organoleptic quality
TIAN Yuan, LUO Ziming, SUI Fengjiao, CHEN Linrang, YANG Nan, HUANG Caihuan, OU Juanying, OU Shiyi, ZHENG Jie
食品与发酵工业
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2024, (12): 74
-83
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DOI: 10.13995/j.cnki.11-1802/ts.038330
