Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-012-9057-9.pdf
Reference186 articles.
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4. Ames J, Wynne A, Hofmann A, Plos S, Gibson G (1999) The effect of a model melanoidin mixture on faecal bacterial populations in vitro. BJN 82:489–495
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