Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon
出版年份 2023 全文链接
标题
Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon
作者
关键词
-
出版物
Journal of Aquatic Food Product Technology
Volume 32, Issue 6-7, Pages 585-597
出版商
Informa UK Limited
发表日期
2023-10-02
DOI
10.1080/10498850.2023.2257204
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