Phenolic compounds reduce formation of N ε...

Food Chemistry 2017 / 09 Vol. 231

Phenolic compounds reduce formation of N ε -(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Mildner-Szkudlarz, Sylwia, Siger, Aleksander, Szwengiel, Artur, Przygoński, Krzysztof, Wojtowicz, Elżbieta, Zawirska-Wojtasiak, Renata
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Volume:
231
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.03.126
Date:
September, 2017
File:
PDF, 1.37 MB
english, 2017
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