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Cited article:

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Antibacterial effect of melanoidins derived from xylose and phenylalanine against Bacillus cereus and Clostridium perfringens

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Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

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Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium

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Pathogens 12 (2) 215 (2023)
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Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products

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https://doi.org/10.1016/j.foodchem.2021.130463