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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Formation of flavour compounds in the Maillard reaction

M A J S van Boekel1

  • 1Product Design and Quality Management, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. Tiny.vanBoekel@wur.nl

Biotechnology Advances
|January 3, 2006
PubMed

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