Flavour Science || THE ROLE OF FORMALDEHYDE IN THE MAILLARD...

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Flavour Science || THE ROLE OF FORMALDEHYDE IN THE MAILLARD BROWNING OF GLUCOSE-GLYCINE REACTION

Vasiliauskaitë, R.
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Year:
1996
Language:
english
DOI:
10.1533/9781845698232.4.254
File:
PDF, 237 KB
english, 1996
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