| 标题 |
[高分]
Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose‐Lysine and Fructose‐Lysine Model Systems |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Yan Zeng; Xiaoxi Zhang; Yuping Guan; Yuanxia Sun 出版日期:2011-03-16 |
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(2025-6-4)