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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
Molecules. 2021 Apr 25;26(9):2502. doi: 10.3390/molecules26092502.
Molecules. 2021.
PMID: 33922933
Free PMC article.
[Investigation of the influence of the melanoidin formation reaction on the content of amino acids in model food systems].
Pochitskaya IM, Roslyakov YF, Litvyak VV, Komarova NV, Yudenkо AN.
Pochitskaya IM, et al.
Vopr Pitan. 2018;87(5):95-101. doi: 10.24411/0042-8833-2018-10058. Epub 2018 Sep 13.
Vopr Pitan. 2018.
PMID: 30592895
Russian.
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[Modeling of the in vitro melanoid formation reaction on the interaction of protein hydrolysate of chicken egg and glucose].
Roslyakov YF, Pochitskaya IM, Litvyak VV, Kuryanovich AN.
Roslyakov YF, et al. Among authors: pochitskaya im.
Vopr Pitan. 2017;86(3):92-100. doi: 10.24411/0042-8833-2017-00050. Epub 2017 May 2.
Vopr Pitan. 2017.
PMID: 30645868
Russian.
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