Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Published 2011 View Full Article

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Title
Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1248-1254
Publisher
Elsevier BV
Online
2011-10-16
DOI
10.1016/j.foodchem.2011.09.113

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