Volatile compounds produced in maiilard reactions involving glycine, ribose and phospholipid
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference38 articles.
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5. 1983 Sensory properties of volatile Maillard reaction products and related compounds: a literature review. In: The Maillard Reaction in Foods and Nutrition, eds & . American Chemical Society, Washington, DC, pp 185–286.
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