Art
J-GLOBAL ID:200902063131729557
Reference number:81A0422037
Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. part I. Changes of amino acids and sugars.
穀物製品の加熱中における前駆物質の熱分解およびフレーバ化合物の生成 I アミノ酸および糖類の変化
Author (3):
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Material:
Volume:
25
Issue:
6
Page:
507-518
Publication year:
1981
JST Material Number:
H0535A
ISSN:
0027-769X
Document type:
Article
Article type:
原著論文
Country of issue:
Germany, Federal Republic of (DEU)
Language:
ENGLISH (EN)
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