| 标题 |
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ruiyi Zheng; Lili Zhang; Xingming Sun; Kaina Qiao; Baoguo Sun; et al 出版日期:2024-08-14 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)