| 标题 |
Inhibition of thermal formation of advanced glycation end products and acrylamide by gluten-bound betulonic acid and alphitolic acid: Mechanistic insights from spectroscopy and computation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Qiangqiang Zhu; Yi Le; Chenxia Zhang; Lihui Feng; Hemei Yuan; et al 出版日期:2026-06-01 |
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(2025-6-4)