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Controlling Maillard pathways to generate flavors
ACS symposium series, 1042
Mottram, D. S
;
Taylor, A. J
, 2010
Link:
https://pubs.acs.org/doi/book/10.1021/bk-2010-1042
RT T1
Controlling Maillard pathways to generate flavors
UL https://suche.suub.uni-bremen.de/peid=acs-00831416&Exemplar=1&LAN=DE A1 Mottram, D. S A1 Taylor, A. J PB American Chemical Society YR 2010 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 1042 SN 9780841225800 K1 Maillard reaction K1 Flavor K1 Food K1 Chemical kinetics K1 Beef K1 Ribose K1 Volatile organic compounds K1 Carbonyl compounds K1 Glucose K1 Maltose K1 Flavoring essences K1 Meat K1 Pet food industry K1 Glycine K1 Food additives K1 Potatoes K1 Acrylamide K1 Methionine K1 Cooking K1 Maillard Reaction K1 Flavoring Agents K1 Chemical Phenomena K1 Food Analysis K1 Volatile Organic Compounds K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-2010-1042 DO https://pubs.acs.org/doi/book/10.1021/bk-2010-1042 SF ELIB - SuUB Bremen
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