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In the Maillard reaction (non-enzymatic browning), reducing carbohydrates react to 1,2-dicarbonyl compounds that may combine with the ε-amino group of lysine to form characteristic pyrrole compounds such as pyrraline and formyline in a Paal–Knorr reaction. In the present study, the Maillard reaction of the rare sugar l-rhamnose was studied. The l-rhamnose-derived dehydration product 3,6-dideoxy-l-mannosone...
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