Free radical scavenging kinetics of Maillard reaction products: A glucose-glycine model system

Overview of attention for article published in LWT - Food Science & Technology, February 2025

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🔍🍰Free #radical #Scavenging Kinetics of #Maillard Reaction Products: a Glucose-Glycine Model System (Amorati) @ELSfoodscience @ELSchemistry #radicals https://t.co/Op5OxtQbG6

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