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Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats.
Talanta. 2003 Jul 4;60(4):755-64. doi: 10.1016/S0039-9140(03)00133-4.
Talanta. 2003.
PMID: 18969100
Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat.
Machiels D, Istasse L.
Machiels D, et al.
Talanta. 2003 Nov 12;61(4):529-37. doi: 10.1016/S0039-9140(03)00319-9.
Talanta. 2003.
PMID: 18969215
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Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
Yaylayan VA, Machiels D, Istasse L.
Yaylayan VA, et al. Among authors: machiels d.
J Agric Food Chem. 2003 May 21;51(11):3358-66. doi: 10.1021/jf034037p.
J Agric Food Chem. 2003.
PMID: 12744667
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