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Effect of Various Amino Acids on Formation of Volatile Compounds during Baking in a Low Moisture Food System.
NISHIBORI, Sukie, KAWAKISHI, ShunroVolume:
42
Year:
1995
Language:
english
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.42.20
File:
PDF, 338 KB
english, 1995