Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.
- 1 January 1986
- journal article
- Published by The Japanese Society of Nutrition and Dietetics in The Japanese Journal of Nutrition and Dietetics
- Vol. 44 (6) , 307-315
- https://doi.org/10.5264/eiyogakuzashi.44.307
Abstract
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