The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems
Favreau-Farhadi, Nicole, Pecukonis, Lauren, Barrett, AnnVolume:
80
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13014
Date:
October, 2015
File:
PDF, 695 KB
english, 2015