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标题: Maillard reaction of oat β-glucan and the rheological property of its amino... [打印本页]

作者: ywcomwy 时间: 2018-4-15 16:01
标题: Maillard reaction of oat β-glucan and the rheological property of its amino...

题名	Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
链接	https://www.sciencedirect.com/science/article/pii/S0268005X17312833

谢谢！

作者: tonyabcd 时间: 2018-4-15 16:01
http://disk.680.com/aAR7zm

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