Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices
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1998 ◽
Vol 36
(7)
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pp. 543-553
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2016 ◽
Vol 26
(11)
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pp. 2680-2684
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2013 ◽
Vol 94
(7)
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pp. 1332-1339
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