| 标题 |
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model |
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| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Jiarong Cao; Hai-Xia Yan; Yixiao Shen; Ying-Bo Zhao; Bing Bai; et al 出版日期:2024-09-30 |
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(2025-6-4)