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Maillard Reactions in Chemistry, Food and Health || Mechanistic Studies on the Formation of Pyrroles and Pyridines from [1-13C]-D-Glucose and [1-13C]-D-Arabinose
Tressl, R.Year:
2005
Language:
english
DOI:
10.1533/9781845698393.2.51
File:
PDF, 856 KB
english, 2005