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Dive into the research topics of 'Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate'. Together they form a unique fingerprint.- Sort by
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Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi Tang Ho
Research output: Contribution to journal › Article › peer-review