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Free Access References C. M. Dominic Man, C. M. Dominic ManSearch for more papers by this author Book Author(s):C. M. Dominic Man, C. M. Dominic ManSearch for more papers by this author First published: 27 February 2015 https://doi.org/10.1002/9781118346235.bref AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat References Adams, A., Kitryle, V., Venskutonis, R. & De Kimpe, N. (2009) Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chemistry, 115, 904– 911. Adams, M.R. & Moss, M.O. (2008) Food Microbiology, 3rd edn. The Royal Society of Chemistry, Cambridge. Aghdam, M.S. & Bodbodak, S. (2013) Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments. Scientia Horticulturae, 156, 73– 85. 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