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中文
Characteristics ofMaillard Reaction Products From the Enzymatic Hydrolysate of the Chicken Bone Extract as Influenced by pH
TANG Chunhong, HU Li, WANG Jinzhi, ZHANG Chunhui, SUN Hongmei, LI Xia
Journal of Nuclear Agricultural Sciences . 2015, (
1
): 63 -69 . DOI: 10.11869/j.issn.100-8551.2015.01.0063