Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system
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| Veröffentlicht in: | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1986-03, Vol.182 (3), p.219-223 |
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| container_end_page | 223 |
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| container_issue | 3 |
| container_start_page | 219 |
| container_title | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung |
| container_volume | 182 |
| creator | Berry, S.K Gramshaw, J.W |
| description | |
| doi_str_mv | 10.1007/BF01042132 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0044-3026 |
| ispartof | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1986-03, Vol.182 (3), p.219-223 |
| issn | 0044-3026 1438-2385 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF01042132 |
| source | SpringerLink Journals |
| subjects | Biological and medical sciences Food industries food industry Fundamental and applied biological sciences. Psychology gas chromatography General aspects glucose glutamates heat treatment Maillard reaction Methods of analysis, processing and quality control, regulation, standards volatile compounds |
| title | Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system |
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