| 标题 |
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Control 作者:Yuzhu Li; Kezhou Cai; Gaofeng Hu; Qianhui Gu; Peijun Li; et al 出版日期:2021 |
| 求助人 | |
| 下载 |
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(2025-6-4)