FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 350-362.doi: 10.7506/spkx1002-6630-20200610-135
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OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian
Published:
2021-09-29
CLC Number:
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200610-135
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