{"title":"食品化学中的美拉德反应:最新技术与应用","authors":"Dongliang Ruan, Hui Wang, Faliang Cheng","doi":"10.1007/978-3-030-04777-1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":167245,"journal":{"name":"The Maillard Reaction in Food Chemistry","volume":"116 13","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"The Maillard Reaction in Food Chemistry: Current Technology and Applications\",\"authors\":\"Dongliang Ruan, Hui Wang, Faliang Cheng\",\"doi\":\"10.1007/978-3-030-04777-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":167245,\"journal\":{\"name\":\"The Maillard Reaction in Food Chemistry\",\"volume\":\"116 13\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-11-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Maillard Reaction in Food Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/978-3-030-04777-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Food Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-3-030-04777-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 10