Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit
Authors:
- 4 May 2019
- journal article
- research article
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 12 (7) , 1133-1143
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Hebei Province (B2016202111)
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