Relationship between fluorescence and antioxidant activity of ethanol extracts of a maillard browning mixture
Author:
Affiliation:
1. ; Department of Food Technology; Korea University; 132 Seoul Korea
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. Effects of heat treatment on the stability of lard
2. Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part I
3. Amino-hexose-reductones as antioxidants. I. Vegetable oils
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