Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature

Title
Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature
Authors
Keywords
Roasted malt flavour, Gas chromatography-mass spectrometry, Modelling flavour formation, Thermal flavour generation, Maillard reaction
Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages 127641
Publisher
Elsevier BV
Online
2020-07-24
DOI
10.1016/j.foodchem.2020.127641

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