Cite
MLA Citation
Weiwei Zhang et al.. “Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates.” Lebensmittel-Wissenschaft + Technologie =, vol. 171, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100170103055.0x000057