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M. C. Nicoli, B. Elizalde and C.R. Lerici, “Effect of Sug ars and Maillard Reaction Products on Polyphenol Oxi dase and Peroxidase Activity in Food,” Journal of Food Biochemisry, Vol. 15, No. 3, 1991, pp. 169-184. doi:10.1111/j.1745-4514.1991.tb00153.x

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