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HARVARD Citation
Cui, H. et al. (2019). Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine. Journal of food science. 84 (5), pp. 1060-1067. [Online].