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The effect of pH on the formation of maillard-derived aroma volatiles using a cooked meat system

✍ Scribed by Marta S Madruga; Donald S Mottram

Publisher: John Wiley and Sons
Year: 1995
Tongue: English
Weight: 549 KB
Volume: 68
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740680308

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