Antioxidant Effect of Maillard Reaction Products: Application to a Butter Cookie of a Competition Kinetics Analysis
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (3) , 692-695
- https://doi.org/10.1021/jf950436b
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Antioxidant effect of manganeseArchives of Biochemistry and Biophysics, 1992
- Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model systemJournal of Agricultural and Food Chemistry, 1992
- Volatiles from interactions of Maillard reactions and lipidsCritical Reviews in Food Science and Nutrition, 1992
- Stability of antioxidants formed from histidine and glucose by the Maillard reactionJournal of Agricultural and Food Chemistry, 1983