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Issue DateTitle / Author(s) / CitationFileAltmetrics
2024-11
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma

Lee, Dongheon; Kim, Hye-Jin; Kim, Sung-Su; Park, Nayoon; Jo, Cheorun

Food Research International, Vol.196, p. 115118

DOI
1