| 标题 |
Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yuting Song; Zhuhong Ding; Yuzhu Peng; JiaYing Wang; Ting Zhang; et al 出版日期:2022-10-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)