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C.-Y. Lu, Z. Hao, R. Payne and C.-T. Ho, “Effects of Water Content on Volatile Generation and Peptide Deg radation in the Maillard Reaction of Glycine, Diglycine, and Triglycine,” Journal of Agricultural and Food Chem istry, Vol. 53, No. 16, 2005, pp. 6443-6447. http://dx.doi.org/10.1021/jf050534p

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