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    Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

    Published 2024-12-01
    Subjects: “…sauced beef; maillard reaction; ultra-high performance liquid chromatography-mass spectrometry; gas chromatography-mass spectrometry…”
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    EFFECT OF ULTRASOUND ACTIVATION OF SHS-CHARGE ON THE FINAL PRODUCT by V. V. Klubovich, M. M. Kulak, V. I. Marusich, V. G. Samoletov, E. V. Khruschev

    Published 2016-04-01
    Subjects: “…ultrasound activation, refractory materials, dolomite, self-propagating high-temperature synthesis, x-ray investigation, synthesis product…”
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