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
111
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