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Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating

Crossref DOI link: https://doi.org/10.1007/s11947-021-02629-8

Published Online: 2021-04-05

Published Print: 2021-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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