FORMATION OF 2-ACETYL-1-PYRROLINE AND OTHER IMPORTANT FLAVOR COMPOUNDS IN WHEAT BREAD CRUST

被引：0
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作者：
SCHIEBERLE, P
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来源：
ACS SYMPOSIUM SERIES | 1989年 / 409卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：268 / 275
页数：8
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