2021peer-reviewed17 citations
Food Aroma Compounds
Urszula Tylewicz, Raffaella Inchingolo, María Teresa Rodríguez‐Estrada
Elsevier eBooks
Concepts
FlavorAromaMaillard reactionLipid oxidationFood scienceFood industryFood processingFood technology
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Urszula Tylewicz, Raffaella Inchingolo, María Teresa Rodríguez‐Estrada
Elsevier eBooks