Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
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Title
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 393, Issue -, Pages 133416
Publisher
Elsevier BV
Online
2022-06-07
DOI
10.1016/j.foodchem.2022.133416
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