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                                       Details for article 67 of 88 found articles
 
 
  Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
 
 
Title: Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
Author: Cui, Jingwei
Wang, Yinhan
Wang, Qiaojun
Yang, Lixue
Zhang, Yiren
Karrar, Emad
Zhang, Hui
Jin, Qingzhe
Wu, Gangcheng
Wang, Xingguo
Appeared in: Food chemistry. X
Paging: Volume 15 () nr. C pages p.
Year: 2022
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 67 of 88 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands