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Influence of High Hydrostatic Pressure and pH on the Rate of Maillard Browning in a Glucose−Lysine System
Hill, Vanessa M., Ledward, Dave A., Ames, Jennifer M.Volume:
44
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf950317w
Date:
January, 1996
File:
PDF, 116 KB
english, 1996