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Elucidation of the mechanism of pyrrole formation during thermal degradation of 13 C-labeled l-serines

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Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

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Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

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