| 标题 |
[高分]
Food properties of egg white protein modified by rare ketohexoses through Maillard reaction |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Siwaporn O'Charoen; Shigeru Hayakawa; Masahiro Ogawa 出版日期:2014-06-26 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)