| 标题 |
Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Mengru Li; Xiaoting Zhai; Xiaochun Wan; Xiaogen Yang 出版日期:2025-09-27 |
| 求助人 | |
| 下载 |
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(2025-6-4)