Cite
HARVARD Citation
Cui, H. et al. (2019). Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. Food chemistry. pp. 47-53. [Online].
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Cui, H. et al. (2019). Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. Food chemistry. pp. 47-53. [Online].