Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 67, Issue 1, Pages 415-424

出版商

American Chemical Society (ACS)

发表日期

2018-12-11

DOI

10.1021/acs.jafc.8b05048

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