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Kenyon DH, Nissenbaum A. Melanoidin and aldocyanoin microspheres: implications for chemical evolution and early precambrian micropaleontology.
Nissenbaum A, Kenyon DH, Oro J. On the possible role of organic melanoidin polymers as matrices for prebiotic activity.
Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor.