Cite
MLA Citation
Yutong Wang et al.. “Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system.” Flavour and fragrance journal, vol. 37, 2022, pp. 274–284. http://access.bl.uk/ark:/81055/vdc_100161678323.0x000042