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1 Ergebnisse
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Key Maillard intermediates - α-dicarbonyl Compounds in food..:
Kou, Yafei
;
Song, Zixiong
;
Jing, Ying
...
Food Control. , 2024
Link:
https://doi.org/10.1016/j.foodcont.2024.110652
RT Journal T1
Key Maillard intermediates - α-dicarbonyl Compounds in foods: Occurrence, Analysis, Toxicity, and Mitigation strategies
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2024.110652&Exemplar=1&LAN=DE A1 Kou, Yafei A1 Song, Zixiong A1 Jing, Ying A1 Li, Haizheng A1 Wei, Xiaoxiao A1 Xie, Jianhua A1 Shen, Mingyue PB Elsevier BV YR 2024 SN 0956-7135 JF Food Control SP 110652 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2024.110652 DO https://doi.org/10.1016/j.foodcont.2024.110652 SF ELIB - SuUB Bremen
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