The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
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Title
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
Authors
Keywords
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Journal
MOLECULES
Volume 26, Issue 1, Pages 223
Publisher
MDPI AG
Online
2021-01-05
DOI
10.3390/molecules26010223
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