Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
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Title
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 1, Pages 46-52
Publisher
Wiley
Online
2017-12-02
DOI
10.1111/1750-3841.13996
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