Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

Published 2011 View Full Article

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Title
Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 1, Pages 280-285
Publisher
Elsevier BV
Online
2011-09-03
DOI
10.1016/j.foodchem.2011.08.079

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