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KMID : 1011619960120010108
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Korean Journal of Food and Cookey Science
1996 Volume.12 No. 1 p.108 ~ p.114
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A Study on the Reaction Rates of Maillard Browning Reaction of Dipeptides with Xylose
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Kim Hee-Joo
Ahn Myung-Soo
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Abstract
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KEYWORD
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