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Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

Crossref DOI link: https://doi.org/10.1007/s13197-016-2268-y

Published Online: 2016-07-04

Published Print: 2016-06

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

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