グリコシル化されたゼインと遅延効果の合成豚挽肉の脂質酸化に及ぼす【Powered by NICT】

Wang Xiaojie, Deng Yong-Ping, Kopparapu Narasimha-Kumar, Cong Wan-Suo, Zheng XiQun, Xiaolan Liu(Qiqihar University)

Food Chemistry

January 1, 2017

Cited by 0

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