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[ACS Symposium Series] Chemical Markers for Processed and Stored Foods Volume 631 || The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction
Lee, Tung-Ching, Kim, Hie-JoonVolume:
10.1021/bk
Year:
1996
Language:
english
DOI:
10.1021/bk-1996-0631.ch003
File:
PDF, 674 KB
english, 1996