| 标题 |
Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:T. Kocadağlı; V. Gökmen 出版日期:2016-08-08 |
| 求助人 | |
| 下载 |
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(2025-6-4)