| 标题 |
The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Beibei Hu; Wenting Yin; Heng-bo Zhang; Zhuo-qing Zhai; Hua‐Min Liu; et al 出版日期:2024-04-21 |
| 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)