| 标题 |
 Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction |
| 网址 | |
| DOI | |
| 其它 |
期刊：Journal of Agricultural and Food Chemistry 作者：H. Cui; Khizar Hayat; Cheng-Sheng Jia; E. Duhoranimana; Qing-Rong Huang; et al 出版日期：2018-09-06 |
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