| 标题 |
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Lifeng Li; Meng-Di Wang; Chenyang Zhang; Meng-Yao Jin; Hualei Chen; et al 出版日期:2025-02-27 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)