欧隽滢

发布者:2023-02-21发布者:278

[1] Ou, J. (2021). Incorporation of polyphenols in baked products. In Advances in food and nutrition research (Vol. 98, pp. 207-252). Academic Press.

[2] Zheng, J., Ou, J., & Ou, S. (2019). Alpha-dicarbonyl compounds. Chemical hazards in thermally-processed foods, 19-46.