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中文
Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
Huang Mei-gui, Liu Ping, Zhang Xiao-ming
Food and Fermentation Industries . 2011, (
08
): 16 -21 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.021
