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S. C. Liu, D. J. Yang, S. Y. Jin, C. H. Hsu and S. C. Chen, “Kinetics of Colour Development, pH, Decreasing and Antioxidative Activity Reduction of Maillard Reaction in Galactose/Glycine Model System,” Food Chemistry, Vol. 108, No. 2, 2008, pp. 533-541. doi:10.1016/j.foodchem.2007.11.006

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