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Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

✍ Scribed by Burçe Ataç Mogol; Aslı Yıldırım; Vural Gökmen

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
242 KB
Volume
90
Category
Article
ISSN
0022-5142

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