| References |
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| Ríos-Ríos, K. L., Vázquez-Barrios, M. E., Gaytán-Martínez, M., Olano, A., Montilla, A., & Villamiel, M. (2018). 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. Food chemistry, 240, 1106-1112. |