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Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system

✍ Scribed by Jennifer M Ames; Aklile B Defaye; Richard G Bailey; Lisa Bates

Book ID: 108433984
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 113 KB
Volume: 61
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(97)00105-2

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