Interaction of Added l -Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning

Interaction of Added l -Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning

Zhai, Y.
Journal of agricultural and food chemistry 2019 Vol. 67 pp. 8632-8640
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zhai2019interactionjournal

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78149
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10.1021/acs.jafc.9b04374
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