Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process
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Title
Preparation of
N
‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-07-17
DOI
10.1111/1750-3841.14733
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