×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system
CAO Chang-chun,SHI Jing-yan,XIE Jian-chun,SUN Bao-guo
Food and Fermentation Industries . 2015, (
11
): 64 .
