Influence of oxidized lipids on the non-enzymic browning reaction: interaction between linolenic acid and an Amadori compound
Isidro Hermosín, Franz Ledl, Antonio Gómez-SánchezVolume:
63
Year:
1992
Language:
english
Pages:
6
DOI:
10.1016/0009-3084(92)90043-o
File:
PDF, 396 KB
english, 1992