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- W2894804792 abstract "This chapter describes the reactions involved in and factors affecting the extent of nonenzymic browning (the Maillard reaction) and its relationship to foods; the mechanism of formation of acrylamide in foods; and the definition and types of caramel color and flavors." @default.
- W2894804792 created "2018-10-12" @default.
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- W2894804792 date "2019-01-01" @default.
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- W2894804792 title "Nonenzymic Browning and Formation of Acrylamide and Caramel" @default.
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- W2894804792 doi "https://doi.org/10.1016/b978-0-12-812069-9.00018-2" @default.
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