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Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese

R D Divine1, S A Rankin

  • 1Department of Food Science, Cornell University, Ithaca, NY 14853.

Journal of Dairy Science
|August 21, 2013
PubMed

Keywords:
Parmesan cheeselow temperature browningmethylglyoxalreducing agent

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