GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate
Anran Zheng(Ningxia University), Zhao‐Jun Wei(Hefei University of Technology), Chao-Kun Wei(Hefei University of Technology), Jian‐Guo Zhang(Hefei University of Technology), Kiran Thakur(Hefei University of Technology), Dunhua Liu(Ningxia University)
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