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meijvan银虫 (小有名气)
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[求助]
文献求助，谢谢
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文献名：Formation of aroma compounds from ribose and cysteine during the Maillard reaction 作者：Cerny, C., Davidek, T. 杂志：Journal of Agricultural and Food Chemistry 2003, (51):2714-2721 文献名：Effect of pH on the Maillard reaction of [13C5] xylose, cysteine and thiamin 作者：Cerny, C., Briffod, M. 杂志：Journal of Agricultural and Food Chemistry 2007, (55):1552-1556. |
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