| 标题 |
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction |
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| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Xiaoxiao Feng; Haoli Wang; Yiwen Zhu; Jingke Ma; Yu Ke; et al 出版日期:2024-03-27 |
| 求助人 | |
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(2025-6-4)