上海交大研究生院主页平台管理系统 Yongguang Forrest Guan--Home-- Changes in the initial stages of a glucose-proline Maillard reaction model systems influences the dairy quality during thermal processing

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Changes in the initial stages of a glucose-proline Maillard reaction model systems influences the dairy quality during thermal processing

Date of Publication:2012-02-01 Hits:

Translation or Not:no
Date of Publication:2012-02-01
Indexed by:期刊论文

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