Stability of antioxidants formed from histidine and glucose by the Maillard reaction
- 1 January 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (1) , 27-30
- https://doi.org/10.1021/jf00115a007
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDSJournal of Food Processing and Preservation, 1980
- Antioxidative Effect of Maillard Reaction IntermediatesPublished by Springer Nature ,1980