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	Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications 期刊论文 Food Research International,2024, 卷号: 180 作者: Lin, Xiaojun; Zhang, Xuanyi; Xu, Baojun 收藏 \| 浏览/下载：20/0 \| 提交时间：2024/03/12 Acid stability Degree of polymerization Inulin Prebiotic Rheology
	Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 1, 页码: 657-669 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong 收藏 \| 浏览/下载：24/0 \| 提交时间：2024/03/12 Amadori rearrangement product amino acid flavor oligopeptides stability