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中文
Spectroscopic Characteristics and Antioxidant Properties of Xyl-Gly Maillard Reaction System
YU Peng-wei,LIU Deng-yong,ZHOU Guang-hong
FOOD SCIENCE . 2012, (
1
): 54 -58 . DOI: 10.7506/spkx1002-6630-201201010