Effects of amino acids, organic acids or sugars on antioxidative activity of browning products prepared from glucosamine.
OYAIZU, MakotoVolume:
35
Year:
1988
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.35.12_846
File:
PDF, 250 KB
1988