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[ACS Symposium Series] Bioactive Compounds in Foods Volume 816 (Effects of Processing and Storage) || Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients
Lee, Tung-Ching, Ho, Chi-TangVolume:
10.1021/bk
Year:
2002
Language:
english
DOI:
10.1021/bk-2002-0816.ch014
File:
PDF, 1.68 MB
english, 2002