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bibliographicCitation AKAGAWA M, SASAKI D, KUROTA Y, SUYAMA K. Formation of α‐Aminoadipic and γ‐Glutamic Semialdehydes in Proteins by the Maillard Reaction. Annals of the New York Academy of Sciences. 2005 Jun;1043(1):129–34. doi: 10.1196/annals.1333.016.
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title Formation of alpha-aminoadipic and gamma-glutamic semialdehydes in proteins by the maillard reaction
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