| 标题 |
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Haonan Shi; Rong‐Mei Gao; Huan Liu; Zhenyu Wang; Chunjiang Zhang; et al 出版日期:2023-10-13 |
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(2025-6-4)