活性羰基化合物及其对食品加工过程中化学危害物形成的影响
唐佳灵, 惠腾, 韩国全
An Update on Reactive Carbonyl Species and Their Effects on the Formation of Chemical Hazards during Food Processing
TANG Jialing, HUI Teng, HAN Guoquan
食品科学
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2024, (21): 297
-306
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DOI: 10.7506/spkx1002-6630-20231219-157