| 标题 |
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Laura Acquaticci; Maria Alessia Schouten; Simone Angeloni; Giovanni Caprioli; Sauro Vittori; Santina Romani 出版日期:2024 |
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(2025-6-4)