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[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Modification of bread crust flavour with enzymes and flavour precursors

[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Modification of bread crust flavour with enzymes and flavour precursors

Bredie, Wender L.P.

作者Bredie, Wender L.P.
文件大小299.21KB
发表时间2006
DOI10.1016/S0167-4501(06)80054-3
页码225-228

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