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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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    Article
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