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Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study |
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期刊:LWT 作者:Maria Barbara Różańska; Paweł Rychlewski; Sylwia Mildner-Szkudlarz; Małgorzata Muzolf-Panek 出版日期:2025-08-01 |
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(2025-6-4)