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Keyword [Maillard browning]
Result: 1 - 3 | Page: 1 of 1
1.
Studies On Processing Technology And Functional Compositions For Soaked Soybean And Residual Solution Of Yongchun Aged Vinegar
2.
Studies on the formation of acrylamide, color, flavor compounds, and antioxidants in the Maillard Browning reaction
3.
A molecular mobility approach to describing the role of moisture in the Maillard browning reaction rate
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