Aqueous Preparation of Maillard Reaction Intermediate from...

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Journal of Food Science 2019 / 11

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

Sun, Fuli, Cui, Heping, Zhan, Huan, Xu, Man, Hayat, Khizar, Tahir, Muhammad Usman, Hussain, Shahzad, Zhang, Xiaoming, Ho, Chi‐Tang
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14911
Date:
November, 2019
File:
PDF, 1.33 MB
english, 2019
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