Article Versions Notes

Ye Z, Xu H, Xie Y, Peng Z, Li H, Hou R, Cai H, Song W, Peng C, Li D. Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System. Foods. 2024; 13(17):2836. https://doi.org/10.3390/foods13172836

Ye, Zhihao, Haojie Xu, Yingying Xie, Ziqi Peng, Hongfang Li, Ruyan Hou, Huimei Cai, Wei Song, Chuanyi Peng, and Daxiang Li. 2024. "Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System" Foods 13, no. 17: 2836. https://doi.org/10.3390/foods13172836

Ye, Z., Xu, H., Xie, Y., Peng, Z., Li, H., Hou, R., Cai, H., Song, W., Peng, C., & Li, D. (2024). Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System. Foods, 13(17), 2836. https://doi.org/10.3390/foods13172836