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Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time
Ji-Sang Kim, Young-Soon LeeVolume:
116
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.02.038
File:
PDF, 253 KB
english, 2009