| 标题 |
 Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Huan Zhan; Wei Tang; Heping Cui; Khizar Hayat; Shahzad Hussain; et al 出版日期：2019-11-12 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)
Criminology34
Nole
秋风
null
GingerF
Ali
斯文的白玉
Lo
罗Eason
OK
cdercder
无极微光
学术文献互助
Kao
嘉心糖
今夕何夕
Rita
CRUSADER
12Nightz
the_coco
皖公网安备34019202002308
