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Formation of advanced glycation end products in glucose-amino acid models of Maillard reaction under dry- and wet-heating conditions.
J Sci Food Agric. 2024 Nov 5. doi: 10.1002/jsfa.14004. Online ahead of print.
J Sci Food Agric. 2024.
PMID: 39501682
Effects of moisture content on the enolization products formation in glucose-proline Maillard reaction models.
Li H, Yang FH, Zhang WC, Zhang ZJ, Yu SJ.
Li H, et al.
J Sci Food Agric. 2022 Dec;102(15):7249-7258. doi: 10.1002/jsfa.12090. Epub 2022 Jul 15.
J Sci Food Agric. 2022.
PMID: 35731714
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