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Characterization of melanoidins and color development in Dulce de Leche, a confectionary dairy product with high sucrose content: evaluation of pH effect, an essential manufacturing process parameter

Etiquetas: Dulce de leche, Lácteos, Melanoidinas, Reacción de Maillard

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Catalytic thiolysis of chemoenzymatically derived vinylepoxides. Efficient synthesis of homochiral phenylthioconduritol F.