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pH值对“半胱氨酸-木糖-甘氨酸”体系肉香味形成的影响
pH值对“半胱氨酸-木糖-甘氨酸”体系肉香味形成的影响
2017
Jingjing Liang
Mengyao Zhao
xiaoqunfei
Mengdie Fan
Jianchun Xie
Keywords:
Chemistry
Organic chemistry
Maillard reaction
Cysteine
Glycine
Correction
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