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Articles

Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties

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By Kyoko Noda, Yuko Shimamura, Marin Kishimoto, Masatsune Murata
| ACS Publications
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2024, XXXX, XXX Terms & Conditions Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses).
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