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Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

LWT-FOOD SCIENCE AND TECHNOLOGY [2019]
He Li, Xiang-Yi Tang, Chun-Jian Wu, Shu-Juan Yu
MATERIALS

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