论文信息 - 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. - 字舞流文

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic.

M. Villamiel | A. Montilla | A. Olano | M. Gaytán-Martínez | K. Ríos-Ríos | M. E. Vázquez-Barrios