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Maillard Reactions in Chemistry, Food and Health || The Effect of Glass Transition on Maillard Browning in Food Models

Maillard Reactions in Chemistry, Food and Health || The Effect of Glass Transition on Maillard Browning in Food Models

Karmas, R.
  • 作者Karmas, R.
  • 文件大小950.75KB
  • 发表时间2005
  • DOI10.1533/9781845698393.3.182
  • 页码182-187
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