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Original Articles

Chemical structure of colored maillard reaction products

Pages 1-28 | Published online: 03 Nov 2009

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Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
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Yuri NOMI, Junko SAKAMOTO, Makiko TAKENAKA, Hiroshi ONO & Masatsune MURATA. (2011) Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine. Bioscience, Biotechnology, and Biochemistry 75:2, pages 221-226.
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Yu Zhang & Ying Zhang. (2007) Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge. Critical Reviews in Food Science and Nutrition 47:5, pages 521-542.
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