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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

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Attempt to fulfil Koch's postulates for pyloric Campylobacter

Barry J. Marshall, John A. Armstrong, David B. McGechie et al. · The Medical Journal of Australia · 1985 · 1.3K citations

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