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2018•Journal of Food Composition and AnalysisRequires access

Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products

Michael Hellwig, Lennart Kühn, Thomas Henle

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Key concepts: Maillard reaction, Amadori rearrangement, Chemistry, Methylglyoxal, Browning, Pentosidine, Glycation, Food science

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