reference/591005

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/591005

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publicationName	Food Chemistry
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bibliographicCitation	Zhao J, Wang T, Xie J, Xiao Q, Du W, Wang Y, Cheng J, Wang S. Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems. Food Chem. 2019 Feb 15;274():79–88. doi: 10.1016/j.foodchem.2018.08.096. PMID: 30373010.
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date	2019-02-15^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/30373010 https://doi.org/10.1016/j.foodchem.2018.08.096
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
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