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2015•Food Research InternationalRequires access

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

Neslihan Göncüoğlu Taş, Vural Gökmen

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Key concepts: Maillard reaction, Roasting, Chemistry, Methylglyoxal, Food science, Glyoxal, COCOA BEAN, Browning

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