BOLKVADZE, Nona; GVIDANI, Sophio; URIDIA, Rusudan; TSERODZE, Nana; KAVTARADZE, Nino; TATIASHVILI, Leila; KARKASHADZE, Nino. Formation of taste and aroma compounds by Maillard reaction during processing of food products. Georgian Scientists, [S. l.], v. 6, n. 1, p. 112–119, 2024. DOI: 10.52340/gs.2024.06.01.14. Disponível em: https://journals.4science.ge/index.php/GS/article/view/2566. Acesso em: 22 nov. 2024.