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At that moment, Maillard chemistry was born, which tries to understand the complex network of reactions occurring when mixing amino acids or proteins with hydroxyaldehydes or their oxidation by-products (mainly -oxo-aldehydes)
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chrysogenum sapplied in bioremediation of waste cooking oil characterize this statement
314 It will be interesting to examine whether lipidated peptides with diverse fatty acid profiles can be identified in proteomics studies
