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Generation of Maillard Compounds from Inulin during the Thermal Processing of Agave tequilana Weber Var. azul
Mancilla-Margalli, Norma A., López, Mercedes G.Volume:
50
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0110295
Date:
February, 2002
File:
PDF, 73 KB
english, 2002