![](/img/cover-not-exists.png)
Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
Masashi Ogasawara, Tadayoshi Katsumata, Makoto EgiVolume:
99
Year:
2006
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2005.08.040
File:
PDF, 195 KB
english, 2006