Article Versions Notes

Han Z, Gao J, Wang X, Wang W, Dong J, Zhang Y, Wang S. Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk. Molecules. 2019; 24(2):272. https://doi.org/10.3390/molecules24020272

Han, Zhonghui, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, and Shuo Wang. 2019. "Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk" Molecules 24, no. 2: 272. https://doi.org/10.3390/molecules24020272

Han, Z., Gao, J., Wang, X., Wang, W., Dong, J., Zhang, Y., & Wang, S. (2019). Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk. Molecules, 24(2), 272. https://doi.org/10.3390/molecules24020272