Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

标题
Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 2, Pages 600-607
出版商
American Chemical Society (ACS)
发表日期
2011-12-17
DOI
10.1021/jf204079f

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