The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods.
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| Description | scientific article published on 10 January 2015 |
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author: Frederic J Tessier Eric Boulanger |
| Publication date | January 10, 2015 |
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