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Publications by Grzegorz Lamparski
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices
Journal of Chemistry
Chemistry
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Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
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