Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system. Journal of Food Bioactives, [S. l.], v. 20, 2022. DOI: 10.31665/JFB.2022.18332. Disponível em: http://www.isnff-jfb.com/index.php/JFB/article/view/309. Acesso em: 8 nov. 2026.