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HARVARD Citation
Li, H. et al. (2019). Formation of 2, 3-dihydro-3, 5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating. Lebensmittel-Wissenschaft + Technologie =. pp. 156-163. [Online].