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pro vyhledávání: '"Xiuzhi Zou"'
Publikováno v:
Foods, Vol 12, Iss 11, p 2103 (2023)
The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the fin
Externí odkaz:
https://doaj.org/article/5844c850ad584e0d8c42706ff13d46c1
