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l-Ascorbic acid — A carbonyl component of non-enzymatic browning reactions |
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| Authors: | Jana Löschner Lothar Kroh Joachim Vogel |
| Affiliation: | 1. Department of Food Processing and Food Technology, Humboldt-Universit?t zu Berlin, Invalidenstrasse 42, German Democratic Republic 2. Section of Biochemistry and Reaction Kinetics, DDR-1040, Berlin |
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