Antioxidative Effect of Maillard Reaction Products Using Glucose−Glycine Model System
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 4106-4109
- https://doi.org/10.1021/jf9609845
Abstract
No abstract availableKeywords
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- Free Radicals: Their Involvement in Disease ProcessesAnnals of Clinical Biochemistry: International Journal of Laboratory Medicine, 1990
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953