SCI
Park et al. (2026) Strategy for balancing quality and moderate sodium reduction in beef patty through Maillard reaction modulat
작성자
admmusclefood
작성일
2026-06-12
조회
77

Park, N., Kim, H. J., Ju, J. B., Jo, C. 2026. Strategy for balancing quality and moderate sodium reduction in beef patty through Maillard reaction modulation by banana peel extract. Food Chemistry: X, 37, 104094. https://doi.org/10.1016/j.fochx.2026.104094
