Formation of Maillard Reaction Products during Heat Treatment of Carrots

标题
Formation of Maillard Reaction Products during Heat Treatment of Carrots
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 14, Pages 7992-7998
出版商
American Chemical Society (ACS)
发表日期
2011-06-20
DOI
10.1021/jf2013293

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