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Kinetics of the oligosaccharide-glycine-sulphite reaction: relationship to the browning of oligosaccharide mixtures

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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

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A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine

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