| 标题 |
Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Agric Food Chem 作者:Kocadağlı T, Gökmen V 出版日期:2016-10-07 |
| 求助人 | |
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(2025-6-4)