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                                       Details for article 6 of 55 found articles
 
 
  Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing
 
 
Title: Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing
Author: Guan, Y.-G.
Wang, S.-L.
Yu, S.-J.
Yu, S.-M.
Zhao, Z.-G.
Appeared in: Journal of dairy science
Paging: Volume 95 (2012) nr. 2 pages 12 p.
Year: 2012
Contents:
Publisher: American Dairy Science Association
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 6 of 55 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands