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The Maillard reaction and its control during food processing. The potential of emerging technologies

✍ Scribed by H. Jaeger; A. Janositz; D. Knorr

Book ID: 116822007
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 345 KB
Volume: 58
Category: Article
ISSN: 0369-8114
DOI: 10.1016/j.patbio.2009.09.016

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