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果酥馅料热加工过程中5-轻甲基糠醛的形成规律.
- Source :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Aug2022, Vol. 22 Issue 8, p173-181, 9p
- Publication Year :
- 2022
-
Abstract
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- Subjects :
- BLUEBERRIES
GLUTAMIC acid
PINEAPPLE
FOOD industry
PASTRY
MAILLARD reaction
HEXOSES
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 22
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
- Publication Type :
- Academic Journal
- Accession number :
- 159094124
- Full Text :
- https://doi.org/10.16429/j.1009-7848.2022.08.019