Novel Syntheses of the Major Flavor Components of Bread and Cooked Rice
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (6) , 1515-1519
- https://doi.org/10.1021/jf950728c
Abstract
No abstract availableKeywords
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