[ACS Symposium Series] Browned Flavors: Analysis, Formation, and Physiology Volume 1237 || Controlling Amino Acid Degradations Produced by Reactive Carbonyls in Foods
- 作者Granvogl, Michael; Peterson, Devin; Schieberle, Peter
- 文件大小556.38KB
- 发表时间2016
- DOI10.1021/bk-2016-1237.ch003
- 页码23-34
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