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UniAgenda WURFrom Precursors to Perception Aroma Formation in Thermally Processed Protein-Containing Foods

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4Dec10:30

PhD defence WUR WageningenAgriculture and foodArts and culture

From Precursors to Perception Aroma Formation in Thermally Processed Protein-Containing Foods

Omnia - Building 105 · Wageningen · Food Quality and Design

PhD defence | Haonan Shi

Wageningen University & Research

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