Influence of home cooking conditions on Maillard reaction products in beef

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Title
Influence of home cooking conditions on Maillard reaction products in beef
Authors
Keywords
Cooked meat, Furosine, Fluorescence compounds, Nε-(1-carboxymethyl)-, -lysine, Acrylamide
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 161-169
Publisher
Elsevier BV
Online
2015-09-06
DOI
10.1016/j.foodchem.2015.09.008

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