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中文
Effect of Water Content on Generation of Volatile Compounds from Maillard Reaction of L-Ascorbic Acid and L-Cysteine
TAN Zhi-wei, YU Ai-nong, LIU Ying-xuan
FOOD SCIENCE . 2014, (
10
): 132 -138 . DOI: 10.7506/spkx1002-6630-201410024