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Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
Huang Mei-gui, Liu Ping, Zhang Xiao-ming
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (08) : 16-21.
Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
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