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Keyword [Maillard reaction intermediate]
Result: 1 - 9 | Page: 1 of 1
1.
Study On Maillard Reaction Intermediate
2.
Study On Scavenging The Tobacco Free-radical By Maillard Reaction Intermediate
3.
Effect Of Maillard Reaction On Protein Aggregates In High Protein Intermediate Moisture Food
4.
Preparation Of Glutamic Acid-Xylose Maillard Reaction Intermediate And Its Processing Flavor
5.
Preparation Of Proline Maillard Reaction Intermediate And Its Flavor Enhancement
6.
Mechanisms Of Tracer Preparation And Transformation Of Cysteine-derived Maillard Reaction Intermediates And Controlled Formation Of Their Process Flavors And Color
7.
Coordinated Construction Of Chicken Broth Flavor Precursors By Maillard Reaction Intermediates With Enzymatically Hydrolyzed And Oxidized Chicken Fat
8.
Microwave Processing And Control Methods Based On The Flavor And Texture Formation Mechanism Of Stir-Fried Pork
9.
Efficient Formation Of Maillard Intermediates Dominated By Water Migration In Reaction Systems
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