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Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
nonenzymatic browning lipid oxidation Maillard reaction polycondensation
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2014/3/10
The Maillard reaction, or nonenzymatic browning, includes a complex network of reactions initiated by the condensation reaction of a carbohydrate and an amino compound, and is of utmost importance for...