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Journal: Molecules, 2021
Volume: 26
Number: 223
Article:
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
Authors:
by
Lei Li, Carmela Belloch and Mónica Flores
Link:
https://www.mdpi.com/1420-3049/26/1/223
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