Article Versions Notes

Chen T, Wei C-K, Li T, Zhang H-L, Ni Z-J, Khan MR, Wei Z-J. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods. 2023; 12(23):4346. https://doi.org/10.3390/foods12234346

Chen, Tao, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, and Zhao-Jun Wei. 2023. "Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal" Foods 12, no. 23: 4346. https://doi.org/10.3390/foods12234346

Chen, T., Wei, C. -K., Li, T., Zhang, H. -L., Ni, Z. -J., Khan, M. R., & Wei, Z. -J. (2023). Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods, 12(23), 4346. https://doi.org/10.3390/foods12234346