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中文
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
Food and Fermentation Industries . 2024, (
12
): 74 -83 . DOI: 10.13995/j.cnki.11-1802/ts.038330
