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d) Effect size estimates for the rs9357296 association with nausea
1.1 A brief look at Maillard chemistry The nonenzymatic reaction between monosaccharides and amino acids was first described by Louis Camille Maillard in 1912 ( in vivo glycation and its relevance to normal and pathological age-related processes
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K and A samples, with relatively lower acidity values, are associated with a neutral flavor profile, while B and C samples offered a slightly more pronounced tartness due to their modestly elevated acidity
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