| 标题 |
Impacts of Sugar, Lipid, and Gluten Protein on the Formation of Α-Dicarbonyls and Advanced Glycation End Products in Bread |
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| DOI | |
| 其它 |
期刊: 作者:Cheng-Yi Tsai; Kai-Wei Liao; Shih-Min Hsia; Yin-Chieh Tsai; Keng-Jui Lin; et al 出版日期:2024-06-08 |
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(2025-6-4)