1. 活性羰基化合物及其对食品加工过程中 化学危害物形成的影响.
- Author
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唐佳灵, 惠 腾, and 韩国全
- Subjects
POLYCYCLIC aromatic hydrocarbons ,MAILLARD reaction ,ADVANCED glycation end-products ,PROCESSED foods ,FOOD industry - Abstract
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- Published
- 2024
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