| 标题 |
Role of glucuronic acid and its lactone in enhancing the Maillard reaction |
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| DOI | |
| 其它 |
期刊:European Food Research and Technology 作者:Ziying Hu; Varoujan Yaylayan 出版日期:2026-05-20 |
| 求助人 | |
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(2025-6-4)