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Multiple analyses of main flavor components in reconstituted tobacco and transfer behavior of their key substances during heating
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Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
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Multiple analyses of main flavor components in reconstituted tobacco and transfer behavior of their key substances during heating
Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
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