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STUDY ON REDUCTION OF ACRYLAMIDE VIA ADDITION OF FLAVONOID-RICH EXTRACTS IN MAILLARD REACTION USING
【机 构】
：
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, 268 Kai
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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