![](/img/cover-not-exists.png)
EFFECT OF CARAMELIZATION AND MAILLARD REACTION PRODUCTS ON PEROXIDASE ACTIVITY
ANNA PITOTTI, BEATRIZ EMILIA ELIZALDE, MONICA ANESEVolume:
18
Year:
1994
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4514.1994.tb00515.x
File:
PDF, 573 KB
english, 1994