FENG Meiqin, Z. X. Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction. China Food Publishing Company.
Chicago Style (17th ed.) CitationFENG Meiqin, ZENG Xiaoqing. Changes in Flavor Substances of Sauced Beef During Processing Based on the Maillard Reaction. China Food Publishing Company.
MLA (9th ed.) CitationFENG Meiqin, ZENG Xiaoqing. Changes in Flavor Substances of Sauced Beef During Processing Based on the Maillard Reaction. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.