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A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
Sophie Cheriot, Catherine Billaud, Stephan Pöchtrager, Karl-Heinz Wagner, Jacques NicolasVolume:
114
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2008.09.026
File:
PDF, 223 KB
english, 2009