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标题: Free and Protein-Bound Maillard Reaction Products in Beer: Method Development... [打印本页]

作者: ywcomwy 时间: 2016-9-21 17:07
标题: Free and Protein-Bound Maillard Reaction Products in Beer: Method Development...

题名	Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
链接	http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b02649

谢谢！

作者: tonyabcd 时间: 2016-9-21 17:07
http://disk.680.com/aqUVNz

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