| 标题 |
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Alina Culetu; Beatriz Fernandez-Gomez; Monica Ullate; Maria Dolores del Castillo; Wilfried Andlauer 出版日期:2016-04-01 |
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(2025-6-4)