Antioxidation capacity of Maillard systems with carbonyl...

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

Cejpek, K., Jarolímová, L., Velíšek, J.
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Volume:
22
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/10612-cjfs
Date:
January, 2004
File:
PDF, 202 KB
2004
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