Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system

Author： Ames J.M.   Defaye A.B.   Bailey R.G.   Bates L.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.4, 1998-04, pp. : 521-524

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