Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

标题
Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 122, Issue 1, Pages 145-153
出版商
Elsevier BV
发表日期
2010-02-17
DOI
10.1016/j.foodchem.2010.02.031

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