Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products
- 12 January 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 115 (3) , 904-911
- https://doi.org/10.1016/j.foodchem.2009.01.005
Abstract
No abstract availableKeywords
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