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Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system
V.A. Yaylayan, E. KaminskyVolume:
63
Year:
1998
Language:
english
Pages:
7
DOI:
10.1016/s0308-8146(97)00237-9
File:
PDF, 607 KB
english, 1998