甘油体系研究奶糖内源性甲醛的生成机理
陈 梅1，吕春华2，朱晓雨2，陈笑梅2,*，莫卫民1
Formation Mechanism of Endogenous Formaldehyde in Toffee with Glycerol System
CHEN Mei1，Lü Chun-hua2，ZHU Xiao-yu2，CHEN Xiao-mei2,*，MO Wei-min1
食品科学
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2013, (5): 81
-85
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DOI: 10.7506/spkx1002-6630-201305017
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