| 标题 |
Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions |
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| DOI | |
| 其它 |
期刊:Food Chem 作者:Xia B, Ni ZJ, Hu LT, Elam E, Thakur K, Zhang JG, Wei ZJ 出版日期:2021-06-03 |
| 求助人 | |
| 下载 |
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(2025-6-4)