Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxal - Qian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho (Food Chemistry, 2026)