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January 1, 1989Journal of the Science of Food and Agriculture

Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

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Authors

LFL.J. FarmerAgri Food and Biosciences InstituteDMDonald S. MottramUniversity of ReadingFWFrank B. WhitfieldCommonwealth Scientific and Industrial Research Organisation

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Cite This Study

Farmer et al. (1989) studied this question.

synapsesocial.com/papers/6a7b7477fbd9051d3b0eb109https://doi.org/10.1002/jsfa.2740490311
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