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Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography.

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Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods

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Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

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Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

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