| 标题 |
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:An-Ran Zheng; Chao-Kun Wei; Dun-Hua Liu; Kiran Thakur; Jian-Guo Zhang; Zhao-Jun Wei 出版日期:2023 |
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(2025-6-4)