| 标题 |
Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge |
| 网址 | |
| DOI | |
| 其它 |
期刊:Critical reviews in food science and nutrition 作者:Yu Zhang; Ying Zhang 出版日期:2007-06-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)