Formation and inhibition of advanced glycation end products in fried dough twist during frying and storage

被引：0
|
作者：
Liu, Hui-Cui [1 ]
Li, Ju-Xiu [1 ]
机构：
[1] College of Food Science and Engineering, Northwest A and F University, Yangling, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 12期
关键词：
D O I：
10.13982/j.mfst.1673-9078.2014.12.006
中图分类号：
学科分类号：
摘要：
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页码：30 / 36
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