maillard chemistry

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Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation

H.Enry V. Izzo,C.Hi-Tang Ho;H.Enry V. Izzo;C.Hi-Tang Ho;

1992 journal of food science DOI: 10.1111/j.1365-2621.... 145 views

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ammonia bicarbonate yeast extrat roast‐aroma reaction rates