Physiological and safety aspects of Maillard browning of foods.
作者信息
Lee T C, Kimiagar M, Pintauro S J, Chichester C O
出版信息
Prog Food Nutr Sci. 1981;5(1-6):243-56.
PMID:7034050
Abstract
摘要
Lee T C, Kimiagar M, Pintauro S J, Chichester C O
Prog Food Nutr Sci. 1981;5(1-6):243-56.
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