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Effect of Aliphatic Aldehydes on Maillard Reaction between Cysteine and Xylose and Meaty Flavor Formation
Effect of Aliphatic Aldehydes on Maillard Reaction between Cysteine and Xylose and Meaty Flavor Formation
2017
Zhao Jian
Zhao Mengyao
Cao Changchun
Zhen Dawei
Wang Jiaxin
Li Li
Xie Jianchun
Keywords:
Chemistry
Hexanal
Maillard reaction
Xylose
Organic chemistry
Flavor
Cysteine
Correction
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