Processing technology and changes in active ingredients of cooked black Lycium barbarum L. based on Maillard reaction
HU Yunfeng, WANG Xiaobin, CHEN Junran, ZHU Yanhua
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 151-156.
Processing technology and changes in active ingredients of cooked black Lycium barbarum L. based on Maillard reaction
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