| 标题 |
Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Agric Food Chem 作者:Zhai Y, Cui H, Hayat K, Li T, Wu X, Fu Y, Zhang X, Ho CT 出版日期:2023-09-25 |
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(2025-6-4)