Cite
HARVARD Citation
Wang, Y. et al. (2022). Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system. Flavour and fragrance journal. pp. 274-284. [Online].
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Wang, Y. et al. (2022). Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system. Flavour and fragrance journal. pp. 274-284. [Online].