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    Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment

    Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment by Jiaze Liu, Jun Yin, Xiaozheng He, Ting Chen, Dongsheng Shen

    Published 2018-01-01
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