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Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

BiosynthesisEngineeringBiochemistryFood QualityNatural SciencesGlycobiologyMetabolic EngineeringProtein EngineeringFood ProcessingMeat QualityMetabolismMeat Flavor FormationBiomolecular Engineering