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bibliographicCitation Smuda M, Voigt M, Glomb MA. Degradation of 1-Deoxy-d-erythro-hexo-2,3-diulose in the Presence of Lysine Leads to Formation of Carboxylic Acid Amides. J. Agric. Food Chem. 2010 May 26;58(10):6458–64. doi: 10.1021/jf100334r.
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title Degradation of 1-Deoxy-d-erythro-hexo-2,3-diulose in the Presence of Lysine Leads to Formation of Carboxylic Acid Amides
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