Relationship between the XTT Reducibility and...

Food Science and Technology Research 2004 Vol. 10; Iss. 1

Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC

SHIMAMURA, Tomoko, UKEDA, Hiroyuki, SAWAMURA, Masayoshi
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Volume:
10
Year:
2004
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.10.6
File:
PDF, 109 KB
english, 2004
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