Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

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Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

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Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

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Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

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