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Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.
Mol Nutr Food Res. 2007 Apr;51(4):390-4. doi: 10.1002/mnfr.200600251.
Mol Nutr Food Res. 2007.
PMID: 17357981
D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products.
Bornik MA, Kroh LW.
Bornik MA, et al.
J Agric Food Chem. 2013 Apr 10;61(14):3494-500. doi: 10.1021/jf303855s. Epub 2013 Mar 26.
J Agric Food Chem. 2013.
PMID: 23495718
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D-Galacturonic Acid: A Highly Reactive Compound in Nonenzymatic Browning. 2. Formation of Amino-Specific Degradation Products.
Wegener S, Bornik MA, Kroh LW.
Wegener S, et al. Among authors: bornik ma.
J Agric Food Chem. 2015 Jul 22;63(28):6457-65. doi: 10.1021/acs.jafc.5b01121. Epub 2015 Jul 9.
J Agric Food Chem. 2015.
PMID: 26111613
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