| 标题 |
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xue Zhou; Heping Cui; Qıang Zhang; Khizar Hayat; Jingyang Yu; et al 出版日期:2020-12-16 |
| 求助人 | |
| 下载 |
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(2025-6-4)