Separation of Amino Acids and Their Initial Maillard Reaction Intermediates by Hydrophilic Interaction Liquid Chromatography
CAO Changchun, LIANG Jingjing, WANG Meng, HOU Li, XIE Jianchun, SUN Baoguo
FOOD SCIENCE . 2016, (2): 63 -71 .  DOI: 10.7506/spkx1002-6630-201602011