Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems
作者：Shen M, Zhang F, Hong T, Xie J, Wang Y, Nie S*, Xie M
关键字：-
论文来源：期刊
具体来源：LWT-Food Science and Technology, 2017, 75, 286-292.
发表时间：2017年
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