Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids
- 19 February 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (3) , 932-940
- https://doi.org/10.1021/jf970732j
Abstract
No abstract availableKeywords
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