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J.FOODCHEM.2015.06.032
J.FOODCHEM.2015.06.032
http://dx.doi.org/10.1016/J.FOODCHEM.2015.06.032
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P356
Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
P356
J.FOODCHEM.2015.06.032
http://dx.doi.org/10.1016/J.FOODCHEM.2015.06.032