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Exploration on the mechanism of âblack as lacquer and sweetness as candyâ based on the reactions of âcrosslinking coloring and Maillardâ and âoligosaccharide hydrolysisâ by Jingjing Yang & Cheng Xue & Lihua Zhang & Ning Meng & Jing Yang & Ying Cui & Yuefei Wang & Xin Chai.pdf
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