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CE: A useful analytical tool for the characterization of Maillard reaction products in foods

✍ Scribed by Belinda Vallejo-Cordoba; Aarón F. González-Córdova

Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 297 KB
Volume: 28
Category: Article
ISSN: 0173-0835
DOI: 10.1002/elps.200700314

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