| 标题 |
Characteristics and antioxidant activity of ultra-filtrated Maillard reaction products from a casein–glucose model system
酪蛋白-葡萄糖模型体系超滤美拉德反应产物的特性和抗氧化活性
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| DOI |
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| 其它 | [18] Gu F, Kim J M, Hayat K, et al. Characteristics and antioxidant activity of ultra-filtrated Maillard reaction products from a casein–glucose model system [J]. Food Chemistry, 2009, 117(1): 48-54. |
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