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Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
American Chemical Society | 2018| -
Large-diameter drilling monitoring device based on laser ranging and pressure relief effect evaluation method
Free accessEuropean Patent Office | 2023| -
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
British Library Online Contents | 2019| -
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
British Library Online Contents | 2019| -
Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
British Library Online Contents | 2018| -
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
British Library Online Contents | 2019| -
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
Online Contents | 2017|Contributors: Xiao, Qunfei
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