Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids
Crossref DOI link: https://doi.org/10.1007/s13197-017-2639-z
Published Online: 2017-04-27
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Chen
Lu, Yongling
Huang, Qiju
Zheng, Tiesong
Sang, Shengmin
Lv, Lishuang
Funding for this research was provided by:
National Natural Science Foundation of China (31571783)
License valid from 2017-04-27