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Food Hydrocolloids 2018 / 8

The Antioxidant Mechanism of Maillard Reaction Products in Oil-In-Water Emulsion System

Shi, Yunqi, Liang, Rong, Chen, Ling, Liu, Huan, Goff, H. Douglas, Ma, Jianguo, Zhong, Fang
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Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.08.039
Date:
August, 2018
File:
PDF, 3.83 MB
2018
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