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Color changes during storage of honeys in relation to their composition and initial color - color changes due to non-enzymatic browning

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Studies on the occurrence of non-enzymatic browning during storage of citrus juice - the reaction of sulfite species with food components

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Non-enzymatic browning in peach puree during heating - experimental rate constants

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Kinetics of non-enzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition

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