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中文
Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline
ZHOU Zhi-lei, XU Zhi-qiang, ZHOU Shun, WANG Hua, XU Fei-fei, LI Yue, ZHONG Fang
Food and Fermentation Industries . 2014, (
01
): 30 -34 . DOI: 10.13995/j.cnki.11-1802/ts.2014.01.038
