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The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system
CAO Chang-chun,SHI Jing-yan,XIE Jian-chun,SUN Bao-guo
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 64.
The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system
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