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Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Food ChemistryXylose–soybean Peptide SystemEngineeringBiochemistryFood AnalysisBiotechnologyNon-volatile CompoundsFood ProcessingThermal DegradationBiomolecular EngineeringHealth Sciences