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Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures

✍ Scribed by J. A. STAMP; T. P. LABUZA

Book ID: 108806137
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 203 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb10785.x

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