| 标题 |
Synergistic inhibition of advanced glycation end products and enhancement of flavor by the combination of oligomeric proanthocyanidins and glycated yeast proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Jing-jing Fu; Bo-wen Ru; Qi-cheng Zhang; Yu-jun Wu; Hai-yang Feng; et al 出版日期:2026-02-21 |
| 求助人 | |
| 下载 |
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(2025-6-4)