Response Surface Methodology for Meat-like Odorants from Maillard Reaction with Glutathione I: the Optimization Analysis and the General Pathway Exploration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02863.x/fullpdf
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5. Aroma Compounds
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