FORMATION OF NOVEL FREE-RADICAL PRODUCTS IN AN EARLY STAGE OF MAILLARD REACTION

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作者：
NAMIKI, M
HAYASHI, T
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来源：
PROGRESS IN FOOD AND NUTRITION SCIENCE | 1981年 / 5卷 / 1-6期
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R15 [营养卫生、食品卫生]; TS201 [基础科学];
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100403 ;
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页码：81 / 91
页数：11
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