Antioxidants from a heated histidine-glucose model system. Investigation of the copper(II) binding ability
Author:
Affiliation:
1. Food Research Centre, Brayford Pool; The University of Lincolnshire and Humberside; LN7 6TS Lincoln UK
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference20 articles.
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4. Antioxidative Activity and Scavenging Effects on Active Oxygen of Xylose-Lysine Maillard Reaction Products;Yen;J. Sci. Food Agric.,1995
5. Antioxidative Effect of Maillard Reaction Products Using Glucose-Glycine Model System;Yoshimura;J. Agric. Food Chem.,1997
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