| References |
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| Kocadağlı, T., Žilić, S., Taş, N. G., Vančetović, J., Dodig, D., & Gökmen, V. (2016). Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. European Food Research and Technology, 242(1), 51-60. |