Influence of water activity on the development of antioxidative effect during the Maillard reaction between histidine and glucose.
Tanaka, Munehiko, Sugita, Shunji, Chiu, Wen-Kuei, Nagashima, Yuji, Taguchi, TakeshiVolume:
56
Year:
1990
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.56.525
File:
PDF, 461 KB
english, 1990