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This article has been cited by the following article(s):
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Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents
Cristina Delgado-Andrade, Isabel Seiquer, Marta Mesías García, Gabriel Galdó and M. Pilar Navarro Nutrition 27(1) 86 (2011) https://doi.org/10.1016/j.nut.2009.10.009
Maillard reaction products consumption: Magnesium bioavailability and bone mineralization in rats
Changes in calcium absorption and subsequent tissue distribution induced by Maillard reaction products: in vitro and in vivo assays
Cristina Delgado‐Andrade, Isabel Seiquer and M Pilar Navarro Journal of the Science of Food and Agriculture 86(2) 271 (2006) https://doi.org/10.1002/jsfa.2323
Melanoidin, a Food Protein‐Derived Advanced Maillard Reaction Product, Suppresses Helicobacter pylori in vitro and in vivo