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Maillard reaction during the processing of ‘Doce de leite’
Journal of the Science of Food and Agriculture, 1994Maria Beatriz A Gloria
exaly
CARACTERÍSTICAS DO PROCESSO DE OBTENÇÃO DO LEITE EMPREGADO NA PRODUÇÃO DE QUEIJO PORUNGO
2021Naaman Francisco Nogueira Silva
exaly
Quantification of Maillard Reaction Products in Doce de Leite
ACS Food Science & TechnologyThomas Henle +2 more
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