Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
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2016 ◽
Vol 36
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pp. 260-268
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2009 ◽
Vol 42
(3)
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pp. 331-336
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1999 ◽
Vol 47
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pp. 1506-1513
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2013 ◽
Vol 23
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pp. 33-41
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1991 ◽
Vol 58
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pp. 313-320
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