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Luo, Y., Xu, B., Li, S. and Ho, C.-T. 2022. Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system. Journal of Food Bioactives. 20, (Dec. 2022). DOI:https://doi.org/10.31665/JFB.2022.18332.