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1. 

   Controlling Maillard Pathways To Generate Flavors

   Av MOTTRAM, Donald Mottram m. fl.

   Inbunden, 2011

   2719 kr

   Lägg i varukorg

   The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent …