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About this Agricultural and Biological Sciences article
The influence of emulsion structure on the Maillard reaction of ghee by Newton, Angela E.; Fairbanks, Antony J.; Golding, Matt; Andrewes, Paul; Gerrard, Juliet A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Newton, Angela E.; Fairbanks, Antony J.; Golding, Matt; Andrewes, Paul; Gerrard, Juliet A.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2015
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)