| 标题 |
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Jiaqi Hao; Xiaoying Zhang; Ziwei Wang; Qingkui Zhao; Shuang Zhang; et al 出版日期:2025-02-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)