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Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine
Li, Ya, Yang, Yan, Yu, Ai-NongVolume:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13106
Date:
June, 2016
File:
PDF, 1.43 MB
english, 2016