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Glycolic acid-lysine-amide

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Identification

Structural Formula
Glycolic acid-lysine-amide
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Molecular Formula:
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Description

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food and have gained broad attention in cosmetics, biochemistry, food, and pharma industry. References: Glomb, M. A. and Pfahler, C. J. Biol. Chem. 2001; 276: 41638-41647. Former Polypeptide article SC1549


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