大球盖菇多糖与蛋白质美拉德产物的性能及半干法工艺优化
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Properties of Maillard Reaction Products from Stropharia rugosoannulata Polysaccharides and Proteins and Optimization of the Semi-Dry Process
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食用菌学报
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2026, (04): 93
-104
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DOI: 10.16488/j.cnki.1005-9873.2026.04.010
