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中文
Effect of Maillard Reaction Products Derived from Arginine-Glucose Model System on the State of Acrylamide
XIANG Leiwen, WANG Hailin, CHEN Wentao, RAO Pingfan, WANG Shaoyun
FOOD SCIENCE . 2017, (
7
): 29 -35 . DOI: 10.7506/spkx1002-6630-201707006