Formation of styrene during the Maillard reaction is negligible. [electronic resource]

By: Contributor(s): Producer: 20100428Description: 583-94 p. digitalISSN:
  • 1944-0057
Subject(s): Online resources: In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 26
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Publication Type: Journal Article

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