| 标题 |
 5-hydroxymethyl-2-furfural and acrylamide formations in black garlic during aging period and their correlations with browning degree |
| 网址 | |
| DOI | |
| 其它 |
期刊：Journal of Food Science and Technology 作者：Shutian Ma; Zhuang Shi; Yi Yang; Jinglin Zhang; Hongyu Zou; et al 出版日期：2025-05-15 |
| 求助人 | |
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(2025-6-4)
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