Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel
出版年份 2021 全文链接
标题
Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131448
出版商
Elsevier BV
发表日期
2021-10-22
DOI
10.1016/j.foodchem.2021.131448
参考文献
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