How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
出版年份 2019 全文链接
标题
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
作者
关键词
-
出版物
FOOD REVIEWS INTERNATIONAL
Volume -, Issue -, Pages 1-19
出版商
Informa UK Limited
发表日期
2019-04-03
DOI
10.1080/87559129.2019.1600538
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