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标题: High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Vis... [打印本页]

作者: ywcomwy 时间: 2016-9-21 17:14
标题: High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Vis...

题名	High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions
链接	http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b01955

谢谢！

作者: tonyabcd 时间: 2016-9-21 17:14
http://disk.680.com/AVzEJj

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