| 标题 |
Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Runlin Wu; Caihua Jia; Jianhua Rong; Shanbai Xiong; Ru Liu 出版日期:2023-12-03 |
| 求助人 | |
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(2025-6-4)