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Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions
Chemical Markers for Processed and Stored Foods
Chapter 2,
pp 14–23,Vol. 631
ACS Symposium Series,
ISBN13: 9780841234048e
ISBN: 9780841215801
Publication Date (Print): May 05, 1996
Код: Выделить всё
http://dx.doi.org/10.1021/bk-1996-0631.ch002