Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds
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Title
Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds
Authors
Keywords
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Journal
Journal of Agricultural and Food Chemistry
Volume 70, Issue 47, Pages 14907-14918
Publisher
American Chemical Society (ACS)
Online
2022-11-15
DOI
10.1021/acs.jafc.2c06639
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