Effect of Biopolymers on Morphology and Functionality of Low-Sodium Condiments Containing Maillard Reaction Products
FOOD CHEMISTRY（2025）
关键词
Low-sodium condiments,Maillard reaction products,Biopolymers,Morphology,Flow characteristics
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要