| 标题 |
Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation |
| 网址 | |
| DOI | |
| 其它 | Author: Arturo Auñon-Lopez(维也纳大学,奥地利) |
| 求助人 | |
| 下载 |
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(2025-6-4)