Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices
| Autor: | Xiong, Ke, Li, Meng-meng, Chen, Yi-qiang, Hu, Yu-meng, Jin, Wen |
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| Zdroj: | In Journal of Food Protection September 2024 87(9) |
| Databáze: | ScienceDirect |
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