Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

出版年份 2016 全文链接

标题

作者

关键词

出版物

Volume 64, Issue 38, Pages 7234-7243

出版商

American Chemical Society (ACS)

发表日期

2016-09-03

DOI

10.1021/acs.jafc.6b02649

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