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- Title:
Influence of the carbohydrate moiety on the formation of odour-active aroma compounds in thermally processed Maillard systems containing cysteine
- Document type:
- Buchbeitrag
- Author(s):
- Schieberle, P.; Hofmann, T.
- Pages contribution:
- 89-93
- Editor:
- Velisek, J.; Davidek, J.
- Book title:
- Chemical Reactions in Foods III
- Year:
- 1996
- Format:
- Text
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