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, (7): 151 -156 .  DOI: 10.13995/j.cnki.11-1802/ts.018361

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