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Enzymatic Production of Xylo-oligosaccharides from Destarched Wheat Bran and the Impact of Their Degree of Polymerization and Substituents on Their Utilization as a Carbon Source by Probiotic Bacteria.
J Agric Food Chem. 2021 Nov 10;69(44):13217-13226. doi: 10.1021/acs.jafc.1c02888. Epub 2021 Oct 27.
J Agric Food Chem. 2021.
PMID: 34706532
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic.
Ríos-Ríos KL, Vázquez-Barrios ME, Gaytán-Martínez M, Olano A, Montilla A, Villamiel M.
Ríos-Ríos KL, et al.
Food Chem. 2018 Feb 1;240:1106-1112. doi: 10.1016/j.foodchem.2017.08.016. Epub 2017 Aug 4.
Food Chem. 2018.
PMID: 28946230
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