Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds

  • Chao-Ying Tai, Jun Yang, Chi-Tang Ho
  • January 1999, Springer Science + Business Media
  • DOI: 10.1007/978-1-4615-4731-0_12

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http://dx.doi.org/10.1007/978-1-4615-4731-0_12