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    Modification of maillard browning in a microwaved glucose/glycine model system by water‐soluble natural antioxidants and foods containing them

    Modification of maillard browning in a microwaved glucose/glycine model system by water‐soluble natural antioxidants and foods containing them von Porter, William L., Conca, Karen R., Yeomans, Walter G., Diotte, Shawn, Lynch, Amy, Tate, Jennifer


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