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HARVARD Citation
Xu, M. et al. (2019). Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. Journal of food science. 84 (8), pp. 2171-2180. [Online].